Comments on: Carrot Cake: Vegan, No Sugar, No Oil, can be No Wheat

By: toni65342

toni65342 — Wed, 16 May 2012 19:13:00 +0000

how long does one leave in the oven?

By: Michelle

Michelle — Mon, 14 May 2012 20:14:00 +0000

Coconut flour is another great option, and not as expensive as almond flour….and a lovely low-glycemic aspect:) Thanks for the great recipe!

By: steph davis

steph davis — Fri, 13 Apr 2012 17:28:00 +0000

Please bear in mind that sugar is sugar, and generally refined through chemical processes: maple syrup and honey are different substances….produced differently, from different sources, with different molecular structures. They all act differently in baking, and differently within your body. Personally, I choose not to consume refined sugar, so I am always experimenting with recipes that use more natural sweeteners. Currently, maple syrup is my preference, as it’s vegan, nondestructive in its production, does not have fair trade or deforestation issues that I am aware of, is not highly refined or chemically altered, has an unobtrusive sweetness, and does not have any noticeable negative sugar effects to me when I eat it. It does take some tinkering to substitute it into recipes that call for normal refined sugar, because it is wet (same with honey and agave syrup), but overall I’ve been really happy with it as a sweetener. With this recipe, as with all my recipes, feel free to substitute or modify anything you want! Would love to hear any great results!

By: Maria

Maria — Fri, 13 Apr 2012 10:08:00 +0000

I don’t really consider a recipe calling for A CUP of maple syrup or honey to be sugar free! So I will be experimenting with the sweetening options. I notice that another comment mentions trying the recipe with xylitol, truvia and/or stevia. Does anyone have any other tips?

By: steph davis

steph davis — Tue, 10 Apr 2012 21:56:00 +0000

how did it turn out? I like almond flour too–definitely expensive–but never thought of just subbing it straight for wheat flour.

By: TanikaRoy

TanikaRoy — Thu, 05 Apr 2012 05:07:00 +0000

Almond flour- Lower carb, healthier and delicious!!!! .. it is a little pricier though. I use it for all my baking and regular people (non healthy eating folk) dont even notice and love it!!! Im going to try this recipe with it to see if its any good

By: steph davis

steph davis — Tue, 31 Jan 2012 04:07:00 +0000

let me know how it turns out!

By: Sunshinegirl

Sunshinegirl — Mon, 30 Jan 2012 19:48:00 +0000

Hia, Can’t wait to try your cake. I’m from Sweden and there to make light fluffy cakes we use a portion of Potato flour, aprox 1/3rd to 1/2 of the needed flour amount. It can be obtained from most good health food shops. Not sure if it will work with your cake but maybe worth a try? I’ve just been diagnosed with gestational diabetes and looking forward trying your carrot cake!xx

By: steph davis

steph davis — Sat, 07 Jan 2012 19:42:00 +0000

the frosting is kind of the best part..

By: Lsamantha

Lsamantha — Fri, 06 Jan 2012 21:19:00 +0000

the frosting look unique