This is a dairy and egg free carrot cake. I use apple sauce to replace egg and use vegan butter
1) Preheat to 350F (175C)
2) Spray baking pan, then lay bottom with parchment paper
3) In a bowl, coat carrots + raisins+ nuts with 1/2 Tbsp of flour
4) In a large bowl, mix all ingredients well, then add carrots, raisins + nuts well
5) Pour in the cooking pan, bake for 30mins or toothpick comes out clean
6) When ready, let cake cool for few minutes, then take it out and cook on wire rack
7) When cake completely cool, make the frosting. mix all frostings ingredients well. Add water by teaspoons to make it spreadable
8) Spread the frosting on cake and wait for few minutes for the frosting to harden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2630 | ||
Calories from Fat: 1832 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203.5g | 271 % | |
Saturated Fat 36.1g | 181 % | |
Monounsaturated Fat 113.6g | ||
Polyunsanturated Fat 47.8g | ||
Cholesterol 114.2mg | 35 % | |
Sodium 246.1mg | 8 % | |
Potassium 492.6mg | 13 % | |
Total Carbohydrate 206g | 61 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 201g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2630
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