Vegetarian Carrot Cake

Vegetarian Carrot Cake

11

"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."

Ingredients

{{adjustedServings}} servings 388 cals
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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
  2. In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
  3. Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
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Reviews

11
  1. 13 Ratings

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Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because it was low in cholesterol - no eggs, but I really think it needs at least egg whites to make it a l...

I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake. The cake is fairly dense, but not incredibly so. This isn't really a de...

I finally found an egg less carrot cake! I thought the recipe was good, not as moist as the cake with eggs. However, I gave it 5 stars, since this is the best egg less recipe I have found. ...