I know. A fat free cake. But wait. I was very intrigued looking through Moosewood’s Book of Desserts because among melt in your mouth cookies and custards, here was this vegan fat free cake. How odd. and then I looked at the recipe and there was no apple sauce or banana or yogurt or egg whites and I was confused by how water and flour would make a cake. Well, this recipe comes from a time when there were shortages on ingredients such as butter and eggs and this is what resulted. Reminiscent of one-pan cake, which is also a “depression era” cake.
But, back to the cake at hand…my friend was coming over and was craving bundt cake. I insisted that bundt is not a flavor of cake, it’s a shape of cake, but I said ok. I am running a race on Sunday and didn’t want anything too heavy, so I told her I had a cake recipe with just carrots, water, and flour, and she bravely suggested we try it. So try it, we did.
We drizzled it in a cream cheese lemon glaze and topped it with lost of fluffy sweetened coconut flakes and took a little sliver. It was crusty on the edges, chewy in the middle and quite delightful. It tastes healthy, and if you want a light snack cake that will bring you some spice and sweetness, this is what you’ve been looking for. No really, its kind of good! We agreed it was much better than we could have expected. Almost- elegant? Give it a whirl.
Fat-free Vegan Carrot Coconut Cake (from moosewood’s book of desserts)
2 cups packed grated carrots
1 cup shredded or flaked coconut (unsweetened)
1 ¾ cup water
1 tsp vanilla
1.5 cups brown sugar
3 cups flour
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
1 tsp baking soda
2 tsp baking powder
1 tsp sea salt
For the lemon cream cheese glaze:
Shredded sweetened coconut
4 oz vegan cream cheese (fat free if you want to continue the theme)
1 tsp lemon zest
2 Tbspns lemon juice
1 cup confectioners/powdered sugar
Preheat oven to 300 F
Oil and flour an 8-10 cup bundt pan
Bring the water, carrots, coconut, brown sugar, and vanilla to a boil. Reduce to a simmer for five minutes. Then cover and remove from heat. Let it sit for at least an hour, preferably a few hours or overnight*
In a separate bowl combine the flour, baking soda, baking powder, salt, and spices
Pour carrot mixture into the flour and stir until just combined
Bake for about an hour when a knife inserted into the center comes out clean
Make the glaze while the cake is baking:
Mix the zest and powdered sugar into the cream cheese using a fork. Use a few tablespoons of lemon juice if you want to thin it to your desired thickness
Let cool in the pan for ten minutes and then invert onto a rack to cool to room temperature
*I only had time to let the mixture sit an hour and it turned out great! but it might be even better if you let it sit longer.