Healthy Vegan Carrot Cake Recipe - Simply Plant Based Kitchen (2024)

FAQs

What is a substitute for carrots in carrot cake? ›

Baking (Carrot Cake)

For baking, try grated parsnips, rutabaga, or zucchini. If using zucchini, squeeze out some water. These alternatives are all featured in spice cakes similar to carrot cake, so they will produce a similar result.

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

Cafe Indigo Sliced Vegan Carrot Cake (1 slice) contains 100g total carbs, 98g net carbs, 28g fat, 6g protein, and 680 calories.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Vegetable oil produces a more moist, tender cake than butter. Yes, butter generally tastes better, but it makes the cake come out a little firmer than I like. Don't worry—there's plenty of butter in the frosting to make up for it. Should carrot cake have raisins?

Some great low-carb alternatives to carrots and potatoes are turnips, rutabagas, parsnips, celery root, spaghetti squash, zucchini, eggplant, and cauliflower.

So, vegan cakes are generally healthier because they: don't contain cholesterol. are mostly lower in saturated fat (unless they contain a lot of palm or coconut oil) are made without eggs and dairy, so they're generally lower in total fat and calories.

The ingredients in carrot cake work together to promote cardiovascular health. Carrots contain potassium, which helps maintain healthy blood pressure levels, while walnuts often included in carrot cake recipes are a good source of heart-healthy omega-3 fatty acids.

Carrot cake isn't really any less healthy than a white cake or a chocolate cake. Arguably, it's slightly more healthy because of the addition of carrots and sometimes pineapple. However, it does contain a cup of oil and two cups of sugar, and that's just in the cake.

Are vegan cakes less fattening? ›

Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.

Reminder that a slice of carrot cake does count as a serving of vegetables! 🥕🍰

Also, you should avoid using pre-shredded or frozen carrots to make your carrot cake because these products don't have the same moisture, texture, or freshness as whole carrots. Our favorite carrots to use for carrot cake are any variety with a bright orange or red hue.

There are a few reasons why your carrot cake might taste bitter. Too much baking soda: Baking soda is a leavening agent that helps to make cakes rise. However, too much baking soda can give a cake a bitter taste. If you are using a recipe that calls for baking soda, be sure to measure it carefully.

You can use frozen carrots to make carrot cake, but you need to shred them before freezing — use the same process as above but be sure to peel the carrots before shredding and blanch them for less time. Here are a few recipes to get you started.

The misinformation contained in these three sentences boggles the mind. Carrot cake is self-evidently not a pie. Carrots absolutely enhance the flavor of carrot cake—it's not like all their flavor compounds evaporate while the cake is baking.

Parsnips are a root vegetable belonging to the carrot family. They have tapered roots shaped like a carrot but they are white. Parsnips have a delicate, sweet and slightly nutty flavour.

Carrots, parsley, cilantro, and dill are all in the same botanical family, so they make easy substitutes for each other. Try using carrot tops in a familiar recipe if you are uncertain about their flavor. Generally, carrot tops are a bit more fibrous than parsley, and mature carrot tops are tougher than younger tops.

Simple is always best when it comes to a classic pot roast, but this recipe is very versatile. Substitute carrots for other starchy vegetables, like chopped russet potatoes, parsnips, or butternut squash. Any leftover meat is delicious served cold on sandwiches the next day with a smear of mustard and mayonnaise.