Serves 6
45 min
Vegetarian Carrot Cake
Recipe GLPR928150fb1107f3
A moist and flavorful carrot cake made with whole wheat and all-purpose flour, enriched with warm spices like cinnamon and cloves. This vegetarian dessert combines grated carrots, walnuts, and bright citrus notes from lemon juice and orange zest for a comforting treat that serves 6.
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Ingredients
1½ cups all-purpose flour
1½ cups whole wheat flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
⅔ cup vegetable oil
¾ cup packed brown sugar
2 teaspoons orange zest
1¼ cups milk
3 teaspoons lemon juice
3 teaspoons vanilla extract
1½ cups grated carrots
½ cup chopped walnuts
Directions
Preheat your oven to 350°F (175°C). Lightly butter an 8-inch springform pan or deep round baking pan.
Pour the lemon juice into the milk and stir well. Set this sour milk mixture aside for 5 minutes to allow the milk to slightly curdle.
In a small bowl, sift together both the all-purpose flour and whole wheat flour with the baking powder, cinnamon, cloves, and salt. Set the dry mixture aside.
In a large mixing bowl, combine the vegetable oil, orange zest, and packed brown sugar. Mix until well combined.
Add the sour milk mixture and vanilla extract to the oil and sugar mixture. Stir until incorporated.
Gradually add the sifted flour mixture to the wet ingredients, beating until the batter is smooth and even.
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared 8-inch pan. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and set when done.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
