Vegetarian Carrot Cake

SUBMITTED BY: Rajalechmy PHOTO BY: Darryl

"This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe."

RECIPE RATING:

Read Reviews (4)

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Original recipe yield 1 - 8 inch round pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

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REVIEWS

Reviewed on Jul. 30, 2004 by WYOCAT

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

WYOCAT
Jul. 30, 2004

Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because it was low in cholesterol - no eggs, but I really think it needs at least egg whites to make it a little fluffy, and I didn't have pineapple to use as was required by several other recipes. It is *incredibly* dense, although it is also very moist. However, it truly is not very much like cake. I never should have doubled the recipe, but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake, which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it, so I gave it 3 stars. However, I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although, being so dense, it was no problem removing it from the bundt pan!

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Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit, I tried it because... MORE