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Winter Vegan Desserts— Spiced Carrots-Orange Zest, Eggless Cake

Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.

Easy, Carrots—Orange Zest, Eggless, Spiced Cake Recipe.

Easy, Carrots—Orange Zest, Eggless, Spiced Cake Recipe.

Fruit Cakes: Carrots-Orange Zest, Spiced and Eggless Cake Recipe

Winter season is the perfect time, to have hot and spicy cakes, fresh out of the oven.

The spices provide the much needed warmness, which is required in the cold weather.

The winter carrots are the perfect ones, tender and juicy, with rich colours.

I like to use the orange peels or zests in my dessert recipes. They provide a wonderful and distinct aroma, to the whole recipe.

Whenever there is a special occasion, we want to have something sweet and delicious. But some people have certain limitations, when it comes to having sweets and desserts.

There are vegetarians, and vegans, and those who prefer less sugar. Therefore, I decided to bake a cake, which keeps all these factors in mind, without compromising on the taste of the recipe. However, you are free to use eggs or dairy products, if you so desire. I am sure, there will be no compromise in the deliciousness of the cake.

So, try this cake for that special person, who is either vegetarian or vegan.

Cook Time

Prep timeCook timeReady inYields

30 min

35 min

1 hour 5 min

Serves six people

Ingredients: Eggless, Spiced, Carrot-Orange Zest Cake

  • 1 cup carrot, grated
  • 1/2 cup sunflower oil
  • 1/2 cup maple syrup
  • 1 teaspoonful spice mixture, grounded
  • 2 teaspoonful dry fruits, finely chopped
  • 1 cup self raising flour
  • 1 teaspoonful baking powder
Grated Carrots

Grated Carrots

Ingredients: Carrots Zest, Spices, Sunflower Oil, Maple Syrup, Self Raising Flour, Chopped Nuts to decorate

Ingredients: Carrots Zest, Spices, Sunflower Oil, Maple Syrup, Self Raising Flour, Chopped Nuts to decorate

The Ready To Bake, Cake Batter

The Ready To Bake, Cake Batter

Instructions:

  1. Wash the carrots thoroughly, and grate it.
  2. Peel the orange, and finely cut the zest. Microwave for 30 to 60 seconds.
  3. The spice mixture can be a combination of cinnamon, cloves, dried ginger, green cardamom, or any other spice of your choice. Combine and ground them into a mixture.
  4. Since I wanted to make it for the vegetarians, I am not using eggs, as well. Since, it’s a vegan preparation, no animal product, has been used, not even milk or butter. I have used sunflower oil. And, maple syrup, instead of sugar, because it would provide the adequate moisture, to the batter, in the absence of eggs.
  5. Assemble and combine the dry ingredients first, and then the wet ingredients. Thereafter, combine all the ingredients. Mix thoroughly, and evenly. Pour the prepared batter in the cake mould of your choice. Here I have used a heart shaped mould. You can choose, whichever one you have. You can also place them in cup cake bowls, for baking.
  6. Preheat oven for 10 to 15 minutes. Set the temperature at 120 degrees centigrade, for 35 minutes. Here, it’s important to mention that, you should choose the temperature settings, according to your oven. As every oven may have different settings.
  7. Place the batter into the oven for baking. The cake should be ready, in 35 to 40 minutes. You can check with a toothpick, if it’s ready or not. You can decorate the cake, according to your personal choice. I like to have it without added sugar icing. Therefore, I have used grated coconut or walnuts or sliced almonds for the decoration.

Romance is the icing, but love is the cake.

—Author Unknown.

The Spiced, Eggless, Carrots-Orange Zest Cake is Ready.

The Spiced, Eggless, Carrots-Orange Zest Cake is Ready.

Homemade cake recipe,Source: YouTube

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Chitrangada Sharan

Comments

Chitrangada Sharan (author) from New Delhi, India on March 10, 2020:

Thank you Tamara, for your positive comments about this cake recipe. I am sure you would enjoy it.

Thanks for reading and appreciating.

Tamara Yancosky from Uninhabited Regions on March 10, 2020:

Chitrangada, this cake looks fantastic and now I am hungry for this decadent treat!

Chitrangada Sharan (author) from New Delhi, India on March 03, 2020:

Thank you Thelma, for appreciating the recipe and also sharing it on Facebook.

Pleased to read your comments. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on March 03, 2020:

Thank you Prantika, for reading and liking the recipe. Much appreciated.

Yes, carrots are versatile and nutritious too. I like using them in deserts and other snacks.

Thanks for sharing your thoughts on this article.

Thelma Alberts from Germany on March 03, 2020:

This cake sounds delicious. I love carrot cake. Thanks for sharing the recipe. I will share this to my fb page for later use.

Prantika Samanta from Kolkata, India on February 27, 2020:

The cake looks yummy and the recipe is great. I have strong affinity towards carrot and cakes. The photos are enticing. Thank you for sharing such a wonderful recipe.

Chitrangada Sharan (author) from New Delhi, India on February 26, 2020:

Hi Nell!

Thanks for appreciating the recipe. Good to know that you like carrots and this recipe. It is a super food, without doubt.

Thank you and good day.

Nell Rose from England on February 26, 2020:

Hi, I love carrot cake! In fact I throw carrot on everything. Even in sandwiches, it makes them sweet. I love this recipe!

Chitrangada Sharan (author) from New Delhi, India on February 24, 2020:

Thank you Nithya, for reading and appreciating the recipe. Hope you would like it, when you try it.

Thank you so much.

Nithya Venkat from Dubai on February 23, 2020:

A delicious recipe, thank you for sharing. I love the mix of carrot, orange zest and spices in your recipe. I will definitely try this out.

Chitrangada Sharan (author) from New Delhi, India on February 19, 2020:

Thank you Rebecca, for reading and commenting.

Much appreciated.

Rebecca Mealey from Northeastern Georgia, USA on February 19, 2020:

Wow! This looks so good. Not to mention healthy. I'd love to make one. Thanks!

Chitrangada Sharan (author) from New Delhi, India on February 17, 2020:

Thank you FlourishAnyway, for your your comments.

Yes, carrots are so versatile, that I use it in many sweet, as well as salted recipes.

Thanks for reading and appreciating.

FlourishAnyway from USA on February 17, 2020:

The maple syrup especially drew me in. It’s such a nice flavor to sweeten something. And I love carrots!

Chitrangada Sharan (author) from New Delhi, India on February 16, 2020:

Thank you Liz Westwood, for reading and sharing your valuable feedback on this recipe article.

You are right about, more and more people choosing to be Vegan, these days.

Thank you so much and have a wonderful day.

Liz Westwood from UK on February 16, 2020:

This sounds like an interesting and tasty recipe. A real winter warmer and on trend for the increasing numbers of vegans.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Dora, for reading and commenting on this article. I am sure that you would like it.

Have a wonderful day.

Dora Weithers from The Caribbean on February 15, 2020:

Thanks for the recipe. I appreciate that it is vegan. For that reason, I intend to try it.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you so much Ericdierker, for reading and appreciating.

I like experimenting, and some of my family members are vegetarians and vegans. It was done to suit their requirements.

Thank you so much and wish you a great weekend.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Manatita, for reading and commenting. Yes, I also avoid too much of sugar.

Thank you and good day.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you so much Linda, for your kind words of appreciation for this cake recipe article.

Happy Valentine’s Day. Have a great weekend.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you so much Lora, for your valuable and insightful comments. Your concerns are genuine and thoughtful. Appreciate your feedback.

Thanks for reading and sharing your thoughts and always supporting my work.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you so much Rosina, for your kind words of appreciation. I am glad that you liked the recipe, and would try it.

Have a great weekend and thank you.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Louise Powles, for reading and commenting.

Much appreciated. I am sure you would try it and like it.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Peggy, for reading and appreciating the recipe.

Yes, it was appropriate to bake it into a heart shape, because it’s Valentine’s Day. Happy Valentine’s Day and happy weekend.

Thank You.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Devika, for your kind words of appreciation and rating the recipe.

I am glad that you liked the recipe and it’s presentation.

Thanks for always supporting my work. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Pamela, for reading and appreciating the cake recipe.

Glad that you liked it. Thank you and enjoy the weekend.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you Bill!

It’s so nice of you to pass this on to Bev. I am sure, she would like it.

Thanks for always supporting my work, with your comments. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on February 15, 2020:

Thank you so much, Heidi, for your kind words of appreciation.

I am glad that you liked this version of the cake. I hope your vegan friends like it.

Happy Valentine’s Day. Have a great weekend.

Eric Dierker from Spring Valley, CA. U.S.A. on February 15, 2020:

Yummy yummy in my tummy. I love vegan stuff though I am not one. Bring these on I say. Thanks for a great piece of information and tasties.

manatita44 from london on February 15, 2020:

Would love a cake like that. Not too sweet and eggless too.Awesome!

Linda Crampton from British Columbia, Canada on February 14, 2020:

A combination of carrot, orange, and spices in a cake sounds delicious. The quote and the heart-shaped mold are perfect for Valentine's Day!

Lora Hollings on February 14, 2020:

Wow! This cake sounds and looks super delicious. I just love spice cakes and then the fact that this one is vegan really makes it irresistible. The orange zest with the carrots is such a great combination. You could also serve this as a coffee cake. I'm trying to incorporate more vegan items in my diet and get away from meat and dairy products as there is so much animal abuse involved at the large industrial farms where most of it comes from and also because these products consume so many vital resources that are becoming increasingly scarce and their carbon footprint is so great that they are unsustainable. Great job on your detailed instructions and the photos which make it easy to follow. Thanks for sharing!

Rosina S Khan on February 14, 2020:

Thank you, Chitrangada for your yummy cake recipe. It seems very tempting- all the same, the steps look easy to follow. It would be good to prepare the recipe and share it with friends. Great instructions and images for the ingredients.

Louise Powles from Norfolk, England on February 14, 2020:

I love carrot cake, so shall definitely try this recipe!

Peggy Woods from Houston, Texas on February 14, 2020:

Thanks for your recipe, Chitrangada. It sounds delicious, and how appropriate it is on Valentine's Day to be baked in a heart-shaped mold.

Devika Primić from Dubrovnik, Croatia on February 14, 2020:

I like the combination of ingredients especially the carrots. A recipe such as this one requires a 5 star rating. Easily explained in detail and simple to understand in method and in all steps as provided.

Pamela Oglesby from Sunny Florida on February 14, 2020:

I love cakes such as this one. You laid out the recipe with very good pictures so I think it would not be too difficult to make. Thanks for this very good recipe.

Bill Holland from Olympia, WA on February 14, 2020:

I will pass this along to Bev. I'm sure she will love it. :)

Heidi Thorne from Chicago Area on February 14, 2020:

That sounds absolutely delicious! Love carrot cake in general. And this vegan version would be a hit with some of my vegan friends. Thanks for sharing and Happy Valentine's Day!

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