VEGETARIAN CARROT CAKE
This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.
Provided by Rajalechmy
Categories World Cuisine Recipes Asian Malaysian
Yield 10
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 388 calories, Carbohydrate 48.3 g, Cholesterol 2.4 mg, Fat 19.7 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 219.8 mg, Sugar 18.7 g
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sithembile duma
[email protected]The frosting was too thick and sweet.
Melissa Hall
[email protected]The cake was a bit dry.
Arly Vazquez
[email protected]This cake is a bit too sweet for my taste.
Fasil Muluye
[email protected]I'm not a big fan of carrot cake, but this one is really good.
Kyamuwendo Joshua
[email protected]This cake is a great way to get your kids to eat their vegetables.
Jackie Travels
[email protected]I love that this cake is made with whole wheat flour. It makes it feel a little healthier.
M.J ABDULLAH
[email protected]This cake is easy to make and delicious, what more could you ask for?
Anthea Ward
[email protected]I've made this cake several times now, and it always turns out perfect.
King BADSHA Official
[email protected]This cake is so moist and flavorful, it's hard to believe it's vegan.
Robin Jenkins
[email protected]I made this cake for Easter brunch, and it was a hit! Everyone loved it, and I even had a few people ask for the recipe.
Patrick Zirkle
[email protected]This cake is a great way to use up leftover carrots. I always have a few carrots left over from juicing, and this cake is a great way to use them up.
raja Usama
[email protected]I love the cream cheese frosting on this cake. It's so smooth and creamy, and it pairs perfectly with the carrot cake.
Emily Sofocleous
[email protected]I was a bit skeptical about making a carrot cake without eggs, but I was pleasantly surprised. This cake is so moist and fluffy, you'd never guess it was vegan.
Stephen Scott
[email protected]This cake is easy to make and turns out perfect every time. I've made it for potlucks, birthday parties, and even just for a snack. It's always a crowd-pleaser.
Ikechukwu Obizosi
[email protected]I'm not a vegetarian, but I love this carrot cake. It's so delicious and satisfying, I don't even miss the meat.
Bryan Bower
[email protected]I made this cake for my daughter's birthday party, and it was a huge success! The kids loved it, and the adults raved about it too. It's definitely a keeper.
Cornelius Martim
[email protected]This carrot cake is amazing! It's so moist and flavorful, and the cream cheese frosting is the perfect complement. I've made this cake several times now, and it's always a hit with my family and friends.