MY EGGLESS CARROT CAKE
This is a quick and easy recipe for carrot cake. Mix in the ingredients with a wooden spoon, or fork; there is no need to take out the electric mixer for this recipe. The result: a tasty and moist cake.
Provided by mamanags
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees C (175 degrees F).
- Mix the dry ingredients and spices until well blended.
- Add grated carrots. Stir until thoroughly blended.
- Add wet ingredients. Mix thoroughly.
- Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.
SUGAR-FREE CARROT CAKE
This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h25m
Yield Cuts into 6-8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
- In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
- In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
- Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.
Nutrition Facts : Calories 404 calories, Fat 28.2 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10.5 grams sugar, Fiber 2.2 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
VINCENT'S EGGLESS, SUGARLESS CARROT CAKE
My son was born with a number of health difficulties, this was a snack he was able to eat and did so right up to about the age of 4. Thankfully he has outgrown his intolerances and can now eat anything and everything (and he does). I created this recipe out of necessity, great as mini muffins and contain zero sugar. Walnuts can be added (chopped), but not recommended for anyone with any allergies OR young children as they can choke.
Provided by cookingpompom
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
- Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
- Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
- Bake at 180oC for 15-20 minutes.
Nutrition Facts : Calories 95.3, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 88, Carbohydrate 18.9, Fiber 2.1, Sugar 9.1, Protein 1.8
BUTTERLESS, EGGLESS, MILKLESS CAKE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.
Provided by internetnut
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together.
- Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn't write a time so I would start checking at 20 minutes but I'm guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!)
- Note: I haven't made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn't work for this one!
EGGLESS, MILKLESS, BUTTERLESS CAKE II
This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
- Measure flour, soda, and baking powder, and sift together.
- Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
- Bake at 325 degrees F (165 degrees C) for about 1 hour.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 59.5 g, Fat 9.6 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 311.5 mg, Sugar 30.2 g
CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)
An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.
Provided by Fathima Afroz
Categories Orange Desserts
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Mix honey, oil, and yogurt together in a bowl, stirring gently.
- Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
- Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 48.7 g, Cholesterol 0.7 mg, Fat 9.7 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 301.7 mg, Sugar 24.6 g
CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)
An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.
Provided by Fathima Afroz
Categories Orange Desserts
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Mix honey, oil, and yogurt together in a bowl, stirring gently.
- Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
- Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 48.7 g, Cholesterol 0.7 mg, Fat 9.7 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 301.7 mg, Sugar 24.6 g
CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)
An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.
Provided by Fathima Afroz
Categories Orange Desserts
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Mix honey, oil, and yogurt together in a bowl, stirring gently.
- Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
- Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 48.7 g, Cholesterol 0.7 mg, Fat 9.7 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 301.7 mg, Sugar 24.6 g
EGG DAIRY NUT FREE CARROT CAKE
This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots
Provided by happygurl06
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
EGGLESS CARROT CAKE
I love carrot cake and this is what I had this evening. This cake has yumminess written all over it;)
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
- Sift the flour and baking powder together in a separate bowl.
- Add the ground hazelnut to the flour and mix well.
- Now, mix in this flour-hazelnut mixture into the butter mixture.
- Add the whipped cream and mix well.
- Next, stir in the raisins and carrots.
- Grease and flour a seven inch cake tin now.
- Pour the prepared mixture into it.
- Alternatively, use well greased and dusted individual muffin molds.
- Put the whole walnuts over the cake.
- Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
- Turn out onto a wire rack and allow it to cool completely.
- Serve dusted with icing sugar.
- If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
- Enjoy!
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