Hello friends, hope you all are enjoying the holiday season and eagerly waiting to welcome the New Year. I'm doing great and so are the kids too. Just another month before my mother leaves to Chennai. Hopefully, I can manage the 3 kids/boys (yes 3, including the biggest kid my husband) after she leaves.
But I have to give it to my husband this time. He is helpful than ever when compared to the time we had our first son. I haven't baked anything in the past 3 months except for the sugar-free cake recipe I'm going to share with you all today.
Actually, I haven't even been cooking anything different as often as I used to do before. I'm thinking of getting back on track again from this week onwards, please wish me luck so that I can stick to my plan.
At this moment I would also like to acknowledge that we have been receiving a lot of sincere suggestions/feedback from visitors through emails. Thank you very much for showing genuine interest in the growth of this website.
We are working towards making this blog more user-friendly and interactive. You will be seeing a lot of cool and interesting features in the days to come. Again everything depends on how well I'm going to manage the 24 hours we have.
It's not just any carrot cake, but a fat-free, sugar-free, vegan carrot cake made with whole wheat flour. As I type this all I can remember is the Thanksgiving episode of Friends featuring Brad Pitt (watch the first 30 seconds of the video).
I know what must be running in your mind. "How yucky can it get?"
But wait my dear friends, you are in for a total surprise when you taste this sugar-free cake. I know I say this a lot in a lot of the recipes here, but you have to believe me when I tell this "healthy doesn't have to taste bad; it can be damn good and this cake is definitely delicious for the health conscious people and the rest of us."
The specialty of this recipe is that it doesn't require any added sugar or artificial sugar substitutes like most of the sugar-free desserts call for. The cake gets its sweetness from dates and raisins. The only fat is from the walnuts, if you are using it. The credit for this wonderful sugar free cake goes to Beverly Lynn Bennett.
I just made some minor changes and the cake turned out very good. As for whole wheat flour, I used freshly milled flour and didn't find any difference at all in the taste. I'm not sure how the cake tastes with store-bought whole wheat flour.
I also increased the number of carrots and nuts to make it healthier. Bake this sugar-free cake for yourself to indulge without any guilt during this holiday season or it can also be a perfect gift especially for the special someone who cannot enjoy treats made of sugar.
If you tried this Sugar Free, Fat Free Vegan Carrot Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Sugar Free, Fat Free Vegan Carrot Cake
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 and ¼ cups Water
- 1 and ¼ cups Dates Chopped
- 1 cup Raisins
- 1 teaspoon Allspice Powder
- 1 cup Carrots Shredded
- 1 cup Walnuts Chopped , optional
- ⅓ cup Carrot Juice (or any other juice)
- As Needed Water or some more juice depending upon the consistency of the batter.
Instructions
- Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
- Sift together the flour, baking soda and powder and salt; set aside.
- In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
- Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
- Once it is cool add the chopped walnuts and carrot juice; combine it well.
- Add the dry ingredients to the wet ingredients and stir well together.
- Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
- If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
- This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
My Notes
- The original recipe calls for ½ cup each of shredded carrots and walnuts, but I have increased it to 1 cup each. I also used allspice powder instead a mix of various other spices because I didn't have them in hand.
- Also frozen orange juice concentrate has been used in the recipe, which I have substituted with carrot juice I had, which was not sweetened with added sugar. You may want to add about a tablespoon or 2 of water/juice to adjust the consistency of the batter.
James says
Excellent texture. I’m going to add extra spice next time, and maybe add some almonds for richness.
Madhuram says
That's great, James.
Sheila Colman says
I just made this with chopped mixed nuts and it was very good. How long will it last in a tin? Just wondered if no sugar would mean it doesn't keep so well.
Madhuram says
Thanks for trying the recipe, Sheila. Fresh carrot being used, I'm not sure if it will last longer at room temperature.
Roc says
This was my first time making a cake. Just finish eating my first piece. I can't have sugar or fat and I found your recipe. This was so so delicious. Thank you so so much
Madhuram says
You're very welcome, Roc.
Thom says
Oops, forgot to actually rate it in my previous comment!
Madhuram says
That's so sweet of you, Thom.
Thom says
This is amazing! I have cooked a lot of vegan cakes, and made a LOT of inedible sugar-free recipes (often of my own invention), but this is so delicious. You really wouldn't know this was sugar free, and it is going to be a definite regular out of my kitchen from now on. It even looks delicious, the carrot adds some great colour, I can't rate this highly enough!
Madhuram says
Thank you very much for the generous compliments, Thom.
Sarah says
Do you think this would cook equally well in a bundt pan?
Madhuram says
It might take lot more time to cook in a bundt pan.
Sophia says
Hi Madhuram,
I made this cake for my baby boy's first birthday smash cake! He has some food sensitivities so the recipe was exactly what I was looking for, plus super clean and healthy for his little baby body. While I was a huge fan, unfortunately he didn't love it...wouldn't even take one bite--but that was because he was too distracted by the balloons, I'm sure if he had just tried it he would have loved it! Here's a link with some pictures (I credited you for the recipe), it was a Freak Show Circus themed birthday!
https://turquoisetoffee.wordpress.com/2018/08/25/freak-show-circus-theme-first-birthday-for-baby-k/
Madhuram says
Thank you very much for trying the recipe and for blogging about it, Sophia. The pictures look amazing. I'm glad that you like the cake.
Jasleen says
Hi. I made this recipe. The cake was tasty but dense when baked. It lacked the light texture a cake should have. Did i go somewhere wrong with my batter. It was really thick.
I added water but still dint add much as u said 2 3 tablespoons would be enough. Please help.
Madhuram says
This cake will not have a light, airy texture like the usual cakes because it is fat free, egg free, sugar free and also we are using lot of dates and raisins. This cake will be dense and heavy. That's the way it is because of the ingredients we have used and some of which we have not used.
Jennifer says
This was delicious, I used whole wheat and graham flour and I added coconut and fresh pineapple! It was really good! Thank you for the recipe
Madhuram says
You're very welcome, Jennifer. That's a wonderful addition of coconut and pineapple.
Sara says
Why did I doubt this recipe?! This cake is sooo delicious! I made it with a few adjustments (I used spelt flour, oat flour and coconut flour, I soaked the raisins in rum and I added a flax egg and some chia). Thank you for the recipe.
Madhuram says
Thank you so much for the feedback, Sara 🙂
Dee says
It's so nice to have a recipe for eggless, sugarless, gluten free carrot cake! I have a "Thermomix" so it made it easy to first steam and then finely chop the carrots, as desired. I used 1 cup of Spelt and 1 cup of Einkorn Flour to make it gluten free. I set the oven to bake for the suggested time, but it seemed like it needed a bit more time. I had to leave so I turned off the oven 7 minutes early and left the cake to continue cooking slowly. Turned out perfect. Thank you for a wonderful recipe!
Madhuram says
Thank you very much, Dee for taking the time to leave a detailed feedback. What is this Thermomix? Have to look into it. I vaguely remember reading about it a few years back.
Janani says
Can you mention whats meant by All spice powder?? Want to try this cake
Madhuram says
Allspice is an herb which has the flavor of cloves, nutmeg and cinnamon combined. Ground allspice is available in stores in the spice section. If you can't find it just use ground cinnamon.
Cat says
This is my first attempt at a vegan, sugar free cake and I am impressed with the recipe. Thank you for taking the time to work on this. My cake turned out pretty well, I think next time I would add a bit more allspice to increase the flavour (don't think I added the full amount you suggested as it had such a strong smell)! I am going to try a Christmas cake next I think. Thanks, Cat.
Madhuram says
Thanks for trying the recipe and leaving your feedback, Cat.
Sunitha says
Hi your cake feels so healthy,can we make dates puree instead of pouring directly.
Madhuram says
Probably the color of the cake will change and texture will be affected too, also it might have to bake a bit longer.
Solange says
What can you use in place of the dates?
Madhuram says
I think that cannot be replaced.
Hannah says
Can I use all purpose flour for this cake ?
Madhuram says
Yes you can Hannah.
shwetal says
How long can I store this in an air-tight container?
Madhuram says
Hmm..not more than a day or two if you want to keep it in room temperature, because it's summer now, hot and humid and with carrot, raisin and all other perishable ingredients. I think it will keep good for a few more days in the fridge and you can warm it up in the microwave oven before serving.
kkhur says
Hi. wondering how it can be fat free with walnuts? Thanks
Madhuram says
Yes technically it's not fat free, but you can always omit it if you want it to be fat-free. It's not something that is indispensable in this recipe. You can still bake the cake without using walnuts. By fat free here I mean that there is no fat in the form of butter/oil in the recipe.
preeti fnu says
Can I replace orange juice instead of carrot juice?
Madhuram says
I think it should work Preeti.