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!
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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.
Alison says
Hi, sorry I find these cup measures so tricky, is it UK or US cups? Apparently dates, walnuts etc would be different from converting flour? I'd find it so much easier if it were all in grams
Madhuram says
It's US cups, Alison. Since I live in North America I find it easier to use these measurements. Please try using the baking measurements page to help you with the conversion.
Keerthy says
I found this as a unique recipe with no eggs, no oil/ butter,no sugar and tasted good. It’s soft and moist.I liked it. Thanks for the healthy recipe
Madhuram says
You're welcome, Keerthy.
Freya Gill says
Hi how long do you think this cake stays fresh for? If I made it on Wednesday would it still be nice on Saturday?
Madhuram says
I think it should be fine, Freya.
Jacqueline bethea says
Can I sub in date sugar for the dates? I won’t be using raisins—can I use more dates or date sugar ?
Madhuram says
I'm unable to comment because I have not baked with date sugar and so don't know how it will affect the taste and texture. Probably more chopped dates instead of raisins should be fine.
James Goodman says
Could I use plain flour instead of whole wheat flour?
Madhuram says
Yes, you can, James.
Kirsty says
I am making this for some toddlers so want to leave out the walnuts. Am I ok to simply not add them in?
Madhuram says
Yes, Kirsty.
Susan M says
This cake is moist, sweet but not too sweet. I added a flax egg (1T ground flaxseed + 3T warm water). For the carrot juice, chopped carrot with 1/3 c water & blended in Vitamix blender. As someone who gets sick from
ubiquitous too-sweet carbs, but loves a whole foods sweet desert, good to have this really satisfying healthy cake recipe. Thank you!
Madhuram says
You're welcome, Susan.
Vicky says
I don’t have any nuts or dates. I do have raisins but I see comments saying it took over the taste. If I don’t use any dates or nuts would it impact the cake? Also I want it lighter so would apple cyber vinegar help? Any tips? Thanks
Madhuram says
Dates and raisins gives the sweetness in this cake because it's a sugar-free cake. So omitting dates is not a good idea.
Riata says
Made this last weekend turned out very very heAvy? Had good taste just heAve
Alex says
I modified it ever so slightly by reducing the amount of raisins, and toasting the chopped nuts first. Also used pecans because they were cheaper - they're still nice and fatty and work well in a cake.
Next time I'll reduce the raisins even more, because they nearly took over the whole cake, and I'll add more liquid, because it wasn't as moist as I'd hoped.
Overall, it's a good recipe, and easy to personalise. Would definitely like to make it again.
Madhuram says
Thanks for trying the recipe and for your valuable feedback, Alex.
Betty says
I made this with no raisins and in a 7"x11" pan. It turned out great. Moist and tasty.
Madhuram says
That's great, Betty!
Nisha punjabi says
Does this cake not need any type of oil or butter? If yes, why. Also no kind of vinegar needed with baking soda?
Madhuram says
This cake doesn't need any type of fat, Nisha. It's a fat-free cake if you don't consider the walnuts. The original recipe didn't call for vinegar but I don't see any harm adding a teaspoon of apple cider vinegar to give a less dense texture.
Annie says
For those needing a fat free cake for medical reasons, please be cautioned this is not a fat free cake as it claims. It contains nuts which are not fat free.
Teegz says
How many calories
Madhuram says
I'm sorry, I don't have the information.
SHARMILA GIDWANI says
Hi, if you have any suggestions on how much you think the carrot baby food i should use or if you try it out, please let me know! Thanks.
Madhuram says
I have used 1 cup of shredded carrots, so I'm assuming maybe 3/4th cup of puree because it's moist.
SHARMILA GIDWANI says
Cake looks delicious! In a previous carrot cake recipe I had from a long time ago that has been my go to recipe, I use carrot baby food (gerber jar kind) instead of shredded carrots. Definitely saves time and taste has always been good. Could i use the baby food in this recipe? If so, how much would you recommend?
Madhuram says
That's a good idea, Sharmila but I'm not sure how much to use in this recipe.
Tanusree Hati says
Mam,plz help how can i make 1pound eggless chocolate sponge cake for a diabetes person
Madhuram says
I don't have a sugar free chocolate cake recipe, Tanusree. If you have baked with sugar substitutes maybe you can try it with one of my chocolate cake recipes.
Judy Marabella says
Do you know the nutrition value? Calories, etc?
Madhuram says
Will try to figure it out and post it, Judy.
Diane Solomon says
Do you think I can use almond milk instead of water?
Madhuram says
Yes, you can, Diane.
Lakshmi Vishy says
Hi Madhuram,
I want to make this carrot cake. How long can it stay fresh? Also, if I refrigerate the cake, will it harden? I am planning to make it on Friday for a Saturday party. Will it be okay for the cake to stay in room temperature until Saturday evening? Please advise. Thank you.
Madhuram says
I wouldn't do it a couple of days early because it has a lot of raisins and other stuff. Refrigerating the cake might affect the texture a bit. So baking it a day ahead should be just fine.