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Vegetarian Carrot Cake Recipe

Recipe by: 106a802496d678ba

"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat 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.
  • 2In 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.
  • 3Pour 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.
Ingredients
  • 10 servings
  • 388 cals
  • 3 teaspoons lemon juice
  • 1 1/4 cups milk
  • 2/3 cup vegetable oil
  • 2 teaspoons orange zest
  • 3/4 cup packed brown sugar
  • 3 teaspoons vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    388
    19%
  • Fat:
    19.7
    30%
  • Carbs:
    48.3
    16%
  • Protein:
    6.5
    13%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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