Vegan Cinnamon Carrot Cake Recipe
You'll love this vegan carrot cake made in its classic and traditional style. Simple, quick and easy to make, this carrot cake recipe is a delicious sweet end to any meal, on any occasion.
Ingredients
Carrots - 1/2 cups, grated
Brown sugar – 1 1/3 cups
Water – 1 1/3-cups
Wholewheat flour - 2 cups
Baking powder - 2 teaspoons.
Raisins - 1 cup
Butter - 2 tablespoons
Cinnamon - 1 teaspoon
Salt – a pinch
Nuts - 1/2 cup, chopped
Directions
GETTING READY
1. Preheat the oven to 350°F
2. Grease an 8-inch square cake tin with oil.
MAKING
3. Sift dry ingredients together and keep aside
4. In a saucepan, combine the carrots and raisins with sugar and water.
5. Cook the mixture for 5 minutes until the carrots soften and the sugar dissolves.
6. Add the butter and cinnamon to this mixture and blend well. Allow the mixture to cool.
7. Then gradually add to dry ingredients.
8. Mix well and then beat for one minute.
9. Fold in the nuts.
10. Pour the batter into the greased tin.
11. Bake on middle level of hot oven, until spongy to touch, about 50 to 60 minutes.
SERVING
12. Cut into slices and serve warm topped with a sugar glaze if you like.
1. Preheat the oven to 350°F
2. Grease an 8-inch square cake tin with oil.
MAKING
3. Sift dry ingredients together and keep aside
4. In a saucepan, combine the carrots and raisins with sugar and water.
5. Cook the mixture for 5 minutes until the carrots soften and the sugar dissolves.
6. Add the butter and cinnamon to this mixture and blend well. Allow the mixture to cool.
7. Then gradually add to dry ingredients.
8. Mix well and then beat for one minute.
9. Fold in the nuts.
10. Pour the batter into the greased tin.
11. Bake on middle level of hot oven, until spongy to touch, about 50 to 60 minutes.
SERVING
12. Cut into slices and serve warm topped with a sugar glaze if you like.
