Low Fat Vegan Carrot Cake
Moist, flavorful, and completely plant-based, this Low Fat Vegan Carrot Cake is a guilt-free indulgence that’s perfect for any occasion. Packed with wholesome ingredients like whole wheat flour, unsweetened applesauce, and freshly grated carrots, this cake is naturally sweetened with maple syrup and spiced to perfection with cinnamon and nutmeg. The optional additions of raisins and chopped walnuts add delightful bursts of texture, while almond milk ensures a tender crumb without the need for dairy. Ready in under an hour, this easy-to-make dessert is ideal for those seeking a healthier twist on a classic, featuring minimal fat content with no compromise on flavor. Whether you’re following a vegan lifestyle or simply looking for a lighter treat, this carrot cake is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, grated
- 0.5 cups Raisins (optional)
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the applesauce, maple syrup, almond milk, and vanilla extract until fully combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, and if using, the raisins and chopped walnuts. Make sure these are evenly distributed within the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the carrot cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice into 8 pieces and enjoy your low-fat vegan carrot cake!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 188.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
