Carrot cake with cinnamon, coconut and jaggery | Eggless | Dairy free | Refined-sugar free | Vegan


During the past month I have been baking a lot of cakes, just to get that perfect vegan sponge. I thought of purchasing another cook book but like I said before, I don’t seem to have done justice to the forty cook books that are already in my possession. This and the fact that there were no vegan cook books available at my local book shop forced me to just make a few changes and adjustments to already available recipes. I was surprised that the results were not just satisfactory but very tasty too.

These were the areas that I found challenging: Tips are welcome:

1. Cream and icing: I recently made Meeta’s semifredo which solves this excellently. The compote, cream layer can very well be used as an icing if needed. The fact that it is low calorie is an added bonus.

2. Leavening: My vegan cakes taste great but do not seem to rise as much as the ones with eggs/condensed milk used to.

3. Vegan cakes seem to have a first bite stickiness which I have never encountered in other cakes. The coconut cake and the carrot cake I am sharing today however were not sticky.

This one is modified from the America Cooks series. The book used eggs, sugar and  three times the oil I used, and a maple butter icing which I did not even attempt as it would have rendered the cake fattening!

I make cakes by feel. If the batter is a little lumpy I stir in boiling hot water to bring it to a pourable and spreadable consistency. This works very well for me! Have you tried it? If you have some tips, do leave them in your comments. In this case the batter spread very easily. I substituted some of the fat with apple flavoured soymilk, and this turned out perfect.

The cake turned out a little sweeter than I prefer my cakes to be, possibly due to the use of sweetened soy milk.

I have reduced the amount of sugar in the recipe below. Do give this vegan cake a try!

Recipe: Carrot cake with cardamom, coconut and jaggery

Eggless | Dairy free | Refined-sugar free

Ingredients:
1 and 1/2 cups SRF (Self Raising Flour)
Salt – A pinch (The recipes calls for 1/2 tsp.)
1 Tsp. – Ground Cinnamon
1/2 cup – Organic powdered jaggery
3 heaped tsps – Flax seeds – powdered
(Beat the meal with 1/4 cup water till you get lightly beaten egg consistency)
1/4 cup – Sunflower oil
1 and 1/2 cups – Carrot grated
1/3 cup – Freshly grated coconut
Approx. 1 cup – Apple flavoured soymilk (I used Sofit)
A handful of raisins
I did not have walnuts otherwise I would have used 1/4 cup

Method:
Grease an 8″ square tin – I used non-stick.

Sieve the flour, salt and cinnamon. Stir in the jaggery. Add the flax eggs, oil and 1/2 cup apple flavoured soymilk to the dry ingredients mixing in one direction well. If it is still lumpy add the reserved soymilk gradually till you get a thick idli batter consistency.


Fold in the carrots, coconut and raisins.

Pour in the tin and bake for about 35-40 minutes at 180 deg. C. till firm to touch. The cake may take a little longer depending on your oven but wait for a minimum of 1/2hr.

Cool in the pan for 10 minutes before turning out and cooling on a rack.


Verdict:
The cinnamon flavor complements the carrots perfectly.
My son did not like the idea of adding coconut.
As you see from the picture above, the cake was absolutely crumbly, soft and just rightly moist.
I used 3/4 cup jaggery but I have reduced teh quantity in the recipe above, as mine was a wee bit sweet – but then I am not the kind who like sweets too sweet or cakes too sweet too:)

Tips:
Sieve the flour from a good height, at least a ft. as it helps capture air.
While mixing, take a portion of the batter and slap it down. Repeat this as this too helps in aerating the batter.
Any other tips are most welcome.

This cake goes to WTSIM…..The Summer edition hosted by Eva of The Passionate Cook.

Print Friendly

Comments

Have your say

  1. Hi, that’s one really involved cake!
    You know, I was hunting for stuff to send for your colour event but the only red in my drafts was eggitarian. And the next one, though veg, was a vibrant yellow!

  2. Lovely cake dear…feel like grabbing that piece out of ur blog…

  3. Seems like we are somewhere same..I’m always trying to bake cake but not reach your expertise level yet…my cakes doesn’t comes soft yet, I’ll go to the icing part later :)…but carrot cake looks soft and nice texture, other cakes and bred look nice too…

  4. The vegan cake is very moist and looks pretty too 🙂

  5. that looks delicious, my dear. here’s a great blog you can check for some great vegan ideas – http://www.vegandad.blogspot.com.

  6. I love carrot cake and have never thought of putting coconut in it… great idea!

  7. very nnnice! like my daughter says! also good job with the new look on the blog – love the pic links on the side. your blog is coming together very nicely! 🙂

  8. VEGETABLE PLATTER

    carrot cake looks sooo yummy .. i so want to taste it now

  9. Sunshinemom, you have a yummy blog.. Looks really good..Thanks for dropping by my blog. The carrot cake looks delish..

  10. Was wondering if u were on a forced break again. Good attempt on the vegan cake. Have noted the tips which will be useful for my eggless baking.

  11. Wow, the cake looks so delicious and inviting.

    Something is waiting for you at my blog. Check it here:

    http://teluguruchi.blogspot.com/2008/08/potato-chain-and-some-sweet-moments.html

    Hope you like it!

  12. Hi,
    Carrot cake looks deliciuos and the ingredients also seems to me very innovative.
    hugs and smiles
    jaya

  13. Sra, doesn’t that tell you something? Cook something red, girl! I do appreciate that searched:)

    EC – Thanks!

    Priti – I too am an amateur! I am really glad that you elevated that status:)

    Cham – This image of yours looks pretty too!

    Arundathi, thanks! I have opened it up on the next tab!

    Pam – Thanks for coming over, and glad that you liked the cake!

    Rajani – Thank you for the feedback!

    VP – If I could, I would send it across:)

    Ujwala – Thank you for dropping in, and glad that you liked what you saw!

    Jayasree – Hee hee! I did that from office as it was raining and no one came yest!

    Uma – Welcome after the break! Having sisters is such a boon! We are three, and have a blast whenever we meet:) Thanks for the magic lamp and frnds. forever card too:)

    Jaya, like it is said – necessity is the mother of innovation – invent toh kucch kiya nahin!

  14. The one time I ate carrot cake, it wasn’t good, and that somehow put me off carrot cakes ever since. I do like your vegan version. Must say it looks good.

  15. The cake looks delightful!!!! And a great job of making it vegan! Kudos 🙂

  16. Sukanya Ramkumar

    Carrot cake is my fav. Healthy dessert. YUM! Turned out so perfect for u. I have also posted my version of carrot cupcake long back…

  17. that looks like a very delicious cake. vegan cakes are often not as airy as regular ones, but i find them more flavourful.

  18. btw, did you get our entry for your event?

  19. All I can say is this is an awesome cake. The texture is lovely.
    I’m going to make this one of these days.

  20. Yummy cake, look lovely and delicious!!!

  21. Harini, The cake looks delicious. I was trying to figure out why you find a sticky consistency to your vegan baked goods. One possibility is that the jaggery and the coconut may be adding more moisture, especially if you converted a recipe that used, say, sugar and coconut flakes (the ones we get here, for instance,are much drier than fresh.)
    You might also want to try leaving the cake in the oven just a little longer- maybe five minutes, or adding just a tad more baking soda.
    Not sure if that helps, but just some thoughts…

  22. Super moist looking cake..YUMMO..

  23. Jayashree, maybe you belong to my son’s category:). Do give it a try again, maybe your tastebuds will decide differently this time!

    a and n, Sukanya, Aparna, Madhavi – Thanks!

    Bee – I replied to each entry! I just missed yours through oversight but I did receive your entry! Sorry! Excuse this first timer:)

    Vaish – Thanks for the tips! But this one and coconut cake did not have any stickiness. I found that in the plain cakes! I am trying it out again this weekend to see whether it was something that went wrong before!

  24. Harini those are some very useful tips..I could use most of them..and the cake looks very moist!!

  25. Ummmmmmm really this cake is making me hurry now… sure going to make this soon and will let u know the taste…

  26. The carrot cake idea sounds scrumptuous. carrots in any sweet/dessert make sme drool, sure this will too 🙂

  27. beautiful.. looks soft and tasty.. enjoy baking many more delicious cakes…

  28. A lovely cake recipe . I have made carrot cakes before but with eggs. This is a very good recipe and so soft. Mouthwatering. I like your blog. 🙂 Would link to it in mine.

  29. The cake looks delicious!! I can’t believe its vegan.

  30. The cake looks very delicious. As for the Tips…I have never baked in my lifetime 🙁

  31. that is a good looking cake.
    bookmarked!

  32. Great blog with super pictures. Carrot cake sounds YUMMY!

    Denise
    http://WineFoodPairing.blogspot.com

  33. Rachel, you humble me! Thank you:)

    Anisheetu, I am waiting too to hear the results:)

    Dershana, Shreya, thank you for the sweet words – ……so much!

    pg – thanks for linking me! I think I have already done yours:)

    dindin, I love that name:)

    Nidhi, I am sure you are going to..very soon:)

    Cooker, Denise, glad to have you over at my blog, and thanks for bookmarking me:)

  34. Great looking cake, super moist! Thanks for posting this! I wish I could taste some of it right now

  35. I feel like trying this very moist cake.
    You’ve probably found a solution by now but I recommend whipped coconut for the frosting.

  36. Hi,

    First of all, Iam new to your site and I absolutely love it! My son, 11 months, is allergic y cow protein, which means I feed him strict vegan food (he happens to be vegetarian too), same goes for me since Iam still breastfeeding him.

    I have my origin in Sweden and there being a vegan was a piece of cake. Moving to India made me turn to internet for ideas, and again I love your blog!

    I haver few questions to this recipe:
    1.) srf (?) we’re can I get that from? Will simple Maida or atta do!
    2.) did you powder your flaxseeds in a regular mixer?
    3.) do you think coconut milk will work instead of soy?

    Thank you

    • Hi Shital, believe me. It isn’t very hard, once you know where to source items. I have all these as notes on my facebook page. I do not know where you are living in India but I have covered a few cities in my notes. One thing is for sure. Both you and your son are going to be very healthy because of the choice you made (even if it is forced). 🙂 Thanks for your kind words. Such a pleasure when you tell me that you love the blog. Inspiring.

      SRF or self raising flour is flour mixed with baking powder. Just add a teaspoon of baking powder to a cup of flour(maida or atta), stir well and sieve thrice to make it evenly distribute. I used a spice grinder (or coffee grinder) as it allows me to grind very small quantities but you can use the smallest jar in a regular mixer. Only you will have to grind a good amount. Keep it refrigerated. Coconut milk works great. I use it more often than soy actually. I recommend home made coconut milk though.

      Hope this helped. Do let me know how this turned out for you.

  37. I’m a bit confused. Where’s the cardamom in the recipe?

Thanks for reading. Receive free updates by email.


Frank speak corner! Something you would like to say?

*