Go Back
–+ servings
A top down shot of an oil free carrot cake in a ramikin
Print Recipe
No ratings yet

Oil Free Carrot Cake recipe.

Adapted from The Starch Solution. A similar Carrot Cake Recipe from McDougall newsletter here.
Prep Time15 minutes
Cook Time45 minutes
Soaking time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: healthy cake recipe, vegan cake recipe
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 1/2 cup carrots
  • 5 dates
  • 1/4 cup agave
  • 1/2 cup water
  • a generous inch of cinnamon ginger, cloves, cardamom powders
  • 1/2 teaspoon apple cider vinegar
  • 2/3 cup flour I used whole wheat + spelt flour
  • 1/2 tsp baking powder
  • a few Tablespoons raisins and chopped walnuts optional
US Customary - Metric

Instructions

  • Soak the dates in water for 15 minutes.
  • Puree the carrots, dates with the water.
  • In a pan, add the carrot date puree and bring to a boil on low heat.
  • Add the agave and spices and cook for 10 minutes on low to thicken a bit.
  • Cool the puree. Add vinegar to it and mix.
  • In a bowl mix the flours and baking powder.
  • Add the puree and mix till just about combined.
  • Add raisins and chopped walnuts and fold in(optional)
  • Bake in preheated 365 degrees F for 35 minutes for two 3.5 inch ramekins, a few minutes longer for 1 pan, until a toothpick form the center comes out clean.

Notes

Nutritional values based on one serving

Nutrition

Calories: 301kcal | Carbohydrates: 69g | Protein: 5g | Sodium: 28mg | Potassium: 388mg | Fiber: 3g | Sugar: 31g | Vitamin A: 5345IU | Vitamin C: 1.9mg | Calcium: 78mg | Iron: 2.3mg