Healthy Vegetarian Carrot Snack Cake Recipes

HEALTHY VEGAN CARROT CAKE (OIL-FREE)

Steps:

• Let's start by making the flax egg. Whisk together the flax seeds and water, then let it sit for about 5 minutes until it gets a thick consistency.
• Preheat oven to 350° F (180° C) and prepare your 9x13 inch non-stick baking pan.
• Peel and shred your carrots in a food processor or using a grater.
• Now, place the dry ingredients into a medium-sized bowl and mix them with a spoon.
• In another bowl, whisk together the wet ingredients until well-combined (don't forget the flax eggl), then fold the dry ingredients into the wet ingredients without overmixing the batter.
• Finally, fold in the raisins and walnuts.
• Pour the batter into your pan, evening the top with the back of a spatula.
• Bake for around 35 minutes or until a toothpick can be inserted into the center and come out clean, then remove from the oven and let it cool for 5 minutes before transferring the cake to a cooling rack.
• Let the cake cool completely on the counter or put it in the refrigerator to finish cooling faster.
• Drain and rinse your soaked cashews, then place them into a high-speed blender together with the sugar, soy milk, lemon juice, cinnamon and vanilla extract.
• Blend everything until smooth, adding more soy milk if needed. The end result should be thick like cream cheese.
• If you have some time left until your carrot cake is cool enough to be assembled, place the cashew frosting into the fridge.
• Once the carrot cake has cooled, remove from the fridge and start spreading the cashew buttercream frosting on top.
• Top with chopped nuts and cinnamon for decoration if you like, then cut the cake into squares and enjoy!

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.

HEALTHY VEGETARIAN CARROT SNACK CAKE

Steps:

• Turn on the oven, set to 350.
• Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
• Mix anise, bananas, oil and brown sugar in a smaller bowl.
• Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
• Pour into large buttered cake pan.
• Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
• Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!

CARROT SNACK CAKE

Steps:

• Set oven to 325 degrees.
• Set oven rack to second lowest position.
• Grease a 9-in square pan.
• For cake; combine first 8 ingredients.
• Beat on med speed 3 mins, scaping down sides of bowl.
• Stir in last 3 ingredients; mix well.
• Spread evenly in pan.
• Bake for 50-60 mins, or until cake tests done.
• Cool.
• FOR ICING; Cream the cream cheese with butter until fluffy.
• Add the icing sugar, beat until well mixed and smooth; about 1 minute.
• Add all remaining ingredients, beat until well mixed and fluffy.
• Spread over cooled cake.

CARROT SNACK CAKE

Steps:

• In a small mixer bowl beat margarine and sugar til blended.
• Beat in egg, milk, and vanilla.
• Stir in carrot.
• In another bowl combine flour, powder, cinnamon, salt and nutmeg.
• Add carrot mixture and stir until blended.
• Spray an 8x8x2" baking pan with nonstick cooking spray.
• Pour batter evenly into pan.
• Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Cool on wire rack.

HEALTHY CARROT CAKE

Steps:

• Preheat oven to 400 degrees. Spray a 8 inch square cake pan with vegetable cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well.
• In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg, and vanilla until blended. Fold in carrot. At low speed, beat in flour mixture until smooth. Pour batter into prepared pan.
• Bake until a toothpick inserted in center comes out clean, about 30 minutes. Place pan on a wire rack to cool slightly. Turn out onto rack and cool completely.
• To prepare frosting, at low speed, beat cream cheese, sugar and vanilla until smooth. Spread frosting on top of cake. Garnish with nuts.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 10" X 9" or square cake pan.
• Stir together dry ingredients.
• Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
• Beat about 2-3 minutes , until well mixed.
• Stir in the nuts, if used.
• Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
• Cool on a wire rack.
• Once the BTCC is at room temperature, mix all ingredients together. Frost cake.