Food recipes
Lower Fat Vegan Carrot Cake
Lower Fat Vegan Carrot Cake Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground salt,...
Lower Fat Vegan Carrot Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
carrots, raw
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
nuts, walnuts, english
Directions:
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.
Next, grate the carrots.
I use a food processor instead of grating them by hand.
Once this is done, preheat the oven to 350F.
Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture.
Mix until "just mixed."
Last, mix in the walnuts.
Transfer to a greased 13x9x2 pan.
Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Cool on a counter for 30 min and then frost with cream cheese frosting.
Serves: 12 (large slices).
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
carrots, raw
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
nuts, walnuts, english
Directions:
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, stevia, and salt.
Next, grate the carrots.
I use a food processor instead of grating them by hand.
Once this is done, preheat the oven to 350F.
Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture.
Mix until "just mixed."
Last, mix in the walnuts.
Transfer to a greased 13x9x2 pan.
Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Cool on a counter for 30 min and then frost with cream cheese frosting.
Serves: 12 (large slices).