Low-fat dessert: Vegan Carrot Cake

-2 cups whole wheat flour
-1 1/2 tablespoons ground cinnamon
-1/4 cup soy flour (optional)
-4 teaspoons baking soda
-1 tablespoon ground cloves
-1/2 teaspoon salt
-2 teaspoons tapioca starch (optional)
-1/4 cup flax seed meal
-1 1/2 cups hot water
-4 teaspoons vanilla extract
-2 cups packed brown sugar
-6 carrots, grated
-3/4 cup dried currants (optional)
-1/2 cup blanched slivered almonds (optional)

First of all preheat the oven to 350 degrees F (175 degrees C). Prepare one 9×13 inch baking pan with cooking spray. Whisk together the soy flour, whole wheat flour, ground cloves, cinnamon, tapioca starch, baking soda and salt in one bowl until blended and set aside.
Pour hot water into one mixing bowl, and sprinkle with the flax meal. Stir for about minute until the flax begins to absorb the water, and the mixture slightly thickens. Then stir in the vanilla and brown sugar until the sugar has dissolved, and then add the carrots, currants and almonds. Stir into the dry mixture until just moistened, then pour in the prepared pan.
Bake until a toothpick inserted into the center comes out clean, for about 30 minutes. Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.

At the end top the cake with vegan cream ‘cheese’ frosting.

-1/2 cup vegan cream cheese substitute (such as Tofutti™)
-1 teaspoon vanilla extract
-1/2 cup soy margarine
-2 cups confectioners’ sugar
-1/4 cup soy flour

Beat the margarine and the cream cheese together with the vanilla extract in one mixing bowl with an electric hand mixer until light. Beat into the soy flour, followed by the confectioners’ sugar until fluffy and light. Refrigerate about 20 minutes before using.

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