Oil Free Carrot Cake
Oil-free WFPB carrot cake is a moist dessert made with a blend of nutritious ingredients. Grated carrots and crushed pineapple add natural sweetness and moisture to the cake, while shredded coconut and apple sauce contribute to its texture and flavour. Walnuts provide a delightful crunch and a source of healthy fats. The addition of vanilla essence, apple cider vinegar, and a medley of spices like cinnamon, nutmeg, and ginger enrich the cake with depth and aromatic warmth. Using whole wheat flour and coconut sugar as healthier alternatives, combined with baking powder and soda, ensures a tender, flavorful cake without the need for added oils. This guilt-free yet delicious treat is perfect for those seeking a healthier indulgence without compromising on taste.
Ingredients
- 1½ cups carrot grated
- 1 cup crushed pineapple undrained
- ½ cup shredded coconut
- ½ cup apple sauce
- ½ cup walnuts chopped
- 2 tsp apple cider vinegar
- 1½ cups whole wheat flour
- ¾ cup coconut sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- cashew cream cheese icing
Instructions
- Preheat oven 180°C (360℉)
- Line a round cake tin around 22cm in diameter.
- Add all wet ingredients (including the carrot) to a bowl and mix well.
- In a separate bowl add all dry ingredients together. Mix well, then add wet ingredients and gently stir until combined but don't over-stir.
- Pour batter into the round tin and bake for around 28 minutes (until the middle bounces back when you press it with your finger).
- Allow to cool completely before icing.
Nutrition
Calories: 1903kcalCarbohydrates: 337gProtein: 37gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 30gMonounsaturated Fat: 7gSodium: 1741mgPotassium: 2094mgFiber: 37gSugar: 155gVitamin A: 32270IUVitamin C: 36mgCalcium: 509mgIron: 11mg
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