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Ingredients
| lemon juice: 1 Tbl |
| 2% milk: 1 1/4 cups |
| vegetable oil: 2/3 cup |
| orange zest: 2 tsp |
| light brown sugar (packed): 3/4 cup |
| vanilla extract: 1 Tbl |
| whole wheat flour: 1 1/2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground cloves: 1/2 tsp |
| salt: 1/2 tsp |
| carrots (grated): 1 1/2 cups |
| walnuts (chopped): 1/2 cup |
Vegetarian Carrot Cake
Credit: AllRecipes
User rating:
"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- 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.
- 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.
- 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.