Low Fat Vegan Carrot Cake Recipe

Name: Low Fat Vegan Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 2 tablespoons ground flax seeds; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup light brown sugar; 3/4 cup white sugar; 3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling; 1 teaspoon vanilla extract; 1 cup unsweetened applesauce; 2 cups finely grated carrots; raisins (optional)

Servings: persons

2 1/4 cups all-purpose flour
2 tablespoons ground flax seeds
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown sugar
3/4 cup white sugar
3 tablespoons pumpkin puree or 3 tablespoons pumpkin pie filling
1 teaspoon vanilla extract
1 cup unsweetened applesauce
2 cups finely grated carrots
raisins (optional)

1
Preheat oven to 350u00b0F.
2
In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
3
In a large bowl, mix sugar and pumpkin until creamy.
4
Add vanilla, then add applesauce and carrots.
5
Mix wet and dry ingredients together and add raisins if using.
6
Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
7
Bake for 40 - 45 minutes or until toothpick comes out clean.
8
Cool adequately if frosting or adding topping**.
9
*To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
10
** For a nice low-fat topping I put crushed pineapple on top.

679

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 2 tablespoons ground flax seeds, 2 teaspoons baking soda, 2 teaspoons cinnamon, and more.

Yes, Low Fat Vegan Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Vegan Carrot Cake

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