Vegetarian Carrot Cake Recipe

Name: Vegetarian Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons lemon juice; 1 1/4 cups milk; 2/3 cup vegetable oil; 2 teaspoons orange zest; 3/4 cup packed brown sugar; 3 teaspoons vanilla extract; 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 1/2 cups grated carrots; 1/2 cup chopped walnuts

Servings: persons

3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts

1
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.
2
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.
3
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.

1026

kcal

Calories

Fat

125

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 14 ingredients. The key ingredients include: 3 teaspoons lemon juice, 1 1/4 cups milk, 2/3 cup vegetable oil, 2 teaspoons orange zest, and more.

Yes, Vegetarian 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.

Vegetarian Carrot Cake

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