Delicious Fat-free Carrot Cake Without Eggs
This recipe for carrot cake without eggs is a delicious dessert that is easy to make. All you need are some simple ingredients and a good hand mixer.
Carrot cake is a very delicious dessert, not only because of the ingredients it contains, but also because of the way these are combined. As a rule, a good deal of nuts are added, which gives the cake a healthy nutritional value.
However, several recipes have an overconsumption of dairy products and eggs, which makes the cake extra fat.
This recipe for carrot cake can be made completely without eggs and dairy products.
And even though it does not contain fat , it retains the nutritional values of carrot, nuts and the fruits you add. Below we will describe the recipe step by step.
Carrot cake
Ingredients
- A pinch of salt
- Crushed cinnamon (to taste)
- 220 g brown sugar
- Grated orange peel
- 500 g of honey
- 75 g chopped walnuts
- 250 g grated carrot
- 2 tablespoons vegetable oil or margarine
- 240 g self-raising wholemeal flour
- 3 tablespoons cranberries or raisins
- Optional: roasted, chopped almonds or unsalted peanuts, icing (for garnish)
Here’s how you do it
- First, mix the dry ingredients (flour, salt, sugar) together with a spoon
- Chop the nuts to the desired size
- Preheat the oven to 180 degrees
- In a saucepan, melt oil or margarine with honey and sugar. Heat it until it is completely melted
- Pour the wet ingredients into the dry ones and mix it all together with a spoon
- Add raisins or cranberries and nuts and stir again.
- Then add grated carrot and mix well. The dough will have a somewhat thick consistency
- Grease a mold with oil (or line it with parchment paper) and pour the dough into the mold
- Bake the cake for 45 minutes
- Take the cake out of the oven and let it cool in the mold, at room temperature, for approx. 15-20 minutes
- Take the cake out of the mold when it has cooled down and decorate it as you wish
Note: It must be said that this is a very heavy dessert, which can be a little dry if you do not put icing or other cream on top.
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Icing for carrot cake without dairy products
Ingredients
- 50 ml of sunflower oil
- 250 ml soy milk
- 3 tablespoons almonds or cashews
- Optional: 2 tablespoons sugar
Here’s how you do it
- Soak the almonds for at least two hours so that they become soft
- Once softened, they are mixed in a bowl with oil and soy milk
- Mix it all with a hand mixer. It is important that you do not move the mixer at the beginning until the mixture is well mixed
- Strain the mixture through a tea towel and squeeze out the excess moisture
- Let the liquid that has been filtered off stand overnight
- The next day you will want is vegan icing, which is thick enough for you to decorate the cake with it.
ALSO READ: Recipe for Tibetan Garlic Oil
Another icing you can use for carrot cake
Ingredients
- Water or plant-based milk
- a little salt
- 150 g almonds
- 150 g cashews
- Optional: 1-2 tablespoons sugar
Here’s how you do it
- As in the previous recipe, soak almonds and cashews for a minimum of four hours
- Once softened, put the nuts in a container and cover them with water or plant-based milk.
- Add salt and sugar if you want to sweeten
- Blend it all well together
- Strain the mixture into a tea towel and squeeze off excess moisture. Cover the liquid
- Put the liquid in the fridge overnight. The next day you have a vegan icing ready
Although we have chosen to add vegan icing to this cake , there are other options for how you will decorate it. For example, you can use orange jam (homemade and sugar-free), or peanut butter, just to name a few examples.
The most important thing is that you avoid ingredients in the icing that contain larger amounts of fat than what is already in the cake. Try to keep the cake as low in fat as possible.
