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Vegetarian Carrot Cake

Vegetarian Carrot Cake

Rajalechmy

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

Ingredients {{adjustedServings}} servings

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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

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

cmartcookie
40
7/30/2004

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 little fluffy, and I didn't have pineapple to use as was required by several other recipes. It is *incredibly* dense, although it is also very moist. However, it truly is not very much like cake. I never should have doubled the recipe, but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake, which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it, so I gave it 3 stars. However, I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although, being so dense, it was no problem removing it from the bundt pan!

Darryl
22
3/20/2007

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 desert though you could westernize it with icing if you wanted to turn it into one.

Jennifer J
21
4/15/2007

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. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect.