Zutaten für Low Fat Vegan Carrot Cake
- All Purpose Flour
- Ground Flax Seeds
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- Light Brown Sugar
- White Sugar
- Pumpkin Puree
- Vanilla Extract
- Unsweetened Applesauce
- 2 cups grated carrots
- ½ cup raisins (optional)
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Zubereitung von Low Fat Vegan Carrot Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or two 9-inch round cake pans with 1-2 teaspoons of non-hydrogenated vegan margarine.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons ground flaxseed meal, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 ½ cups granulated sugar and 1 (15-ounce) can pumpkin puree until light and fluffy.
- Stir in 1 teaspoon vanilla extract, then add 1 cup unsweetened applesauce and 2 cups grated carrots.
- Gently fold the wet ingredients into the dry ingredients. Stir in ½ cup raisins (optional).
- Pour batter into the prepared pan(s).
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely before frosting or adding topping.
- For a light and refreshing topping, add crushed pineapple.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
106g
Fat
0g
Carbs
16g
