Vegetarian Carrot Cake Recipe

Ingredients
<br>- 3 teaspoons lemon juice
<br>- 1 ¼ cups milk
<br>- ⅔ cup vegetable oil
<br>- 2 teaspoons orange zest
<br>- ¾ cup packed brown sugar
<br>- 3 teaspoons vanilla extract
<br>- 1 ½ cups whole wheat flour
<br>- 1 ½ cups all-purpose flour
<br>- 1 ½ teaspoons baking powder
<br>- 1 ½ teaspoons ground cinnamon
<br>- ½ teaspoon ground cloves
<br>- ½ teaspoon salt
<br>- 1 ½ cups grated carrots
<br>- ½ cup chopped walnuts
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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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Ingredients
- 3 teaspoons lemon juice
- 1 ¼ cups milk
- ⅔ cup vegetable oil
- 2 teaspoons orange zest
- ¾ cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups grated carrots
- ½ cup chopped walnuts

Directions
step 1: 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.
step 2: 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.
step 3: 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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