Close
Tweet
Ingredients
| whole wheat flour: 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| water: 1 1/4 cups |
| dates - deglet noor (chopped): 1 cup (chopped) |
| seedless raisins (packed): 1 cup |
| ground cinnamon: 1 tsp |
| ground ginger: 1 tsp |
| ground cloves: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| carrots (grated): 1/2 cup (grated) |
| orange juice concentrate: 1/3 cup (thawed) |
Sugar Free and Vegan Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
- Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
- Bring to a boil, reduce heat, and gently simmer for 5 minutes.
- Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
- Add the orange juice concentrate to the carrot mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Pour the batter into a lightly greased cake pan.
- Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.