This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.

Recipe Summary

Servings:
10
Yield:
1 - 8 inch round pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.

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  • In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.

  • Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts

388 calories; protein 6.5g 13% DV; carbohydrates 48.3g 16% DV; fat 19.7g 30% DV; cholesterol 2.4mg 1% DV; sodium 219.8mg 9% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2007
I finally found an egg less carrot cake! I thought the recipe was good not as moist as the cake with eggs. However I gave it 5 stars since this is the best egg less recipe I have found. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect. Read More
(24)

Most helpful critical review

Rating: 3 stars
07/30/2004
Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit I tried it because it was low in cholesterol - no eggs but I really think it needs at least egg whites to make it a little fluffy and I didn't have pineapple to use as was required by several other recipes. It is incredibly dense although it is also very moist. However it truly is not very much like cake. I never should have doubled the recipe but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it so I gave it 3 stars. However I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although being so dense it was no problem removing it from the bundt pan! Read More
(41)
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
07/30/2004
Whoa! Is this a cake? Or is it a cake-shaped casserole? I have to admit I tried it because it was low in cholesterol - no eggs but I really think it needs at least egg whites to make it a little fluffy and I didn't have pineapple to use as was required by several other recipes. It is incredibly dense although it is also very moist. However it truly is not very much like cake. I never should have doubled the recipe but I wanted to make a bundt cake. The directions say to use an 8-inch round cake pan. It would have to be a VERY deep pan to accommodate the recipe as written. I had so much batter after doubling the recipe that I was able to make a bundt cake AND an 8-inch square cake. The bundt cake took about an hour to bake which is to be expected. Pick inserted in several places passed the "cake is done" test. I sent the entire bundt cake to work with my husband to share and he said everyone devoured it. My husband said he ate it because he liked the cream cheese frosting I put on it. There is no accounting for why anyone else ate it so I gave it 3 stars. However I really wanted to give the recipe 0 stars or just 1 star. I really would suggest that you try a different recipe unless you happen to like an extremely dense cake. Although being so dense it was no problem removing it from the bundt pan! Read More
(41)
Rating: 5 stars
03/20/2007
I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake. The cake is fairly dense, but not incredibly so. This isn't really a desert though you could westernize it with icing if you wanted to turn it into one. Read More
(24)
Rating: 5 stars
04/15/2007
I finally found an egg less carrot cake! I thought the recipe was good not as moist as the cake with eggs. However I gave it 5 stars since this is the best egg less recipe I have found. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect. Read More
(24)
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Rating: 4 stars
12/15/2009
I think the reason this cake comes out too dense is it has too little leavening it needs at least 3 teaspoons baking powder better yet baking soda and 2 Tb vineager in lieu of lemon juice also reduce oil to 1/2 cup. Read More
(18)
Rating: 5 stars
10/19/2008
Very easy to make. I changed it a bit and works fine with 1/5 of the oil and more sugar. I also added some raisins and oats and used hazelnuts instead of walnuts. Read More
(11)
Rating: 5 stars
12/09/2010
perfect.. i've added 1tsp of nutmeg 11/2 baking powder 1/12 baking soda n the taste is extremely delicious.. moist and fluffy.. thanks for sharing _ Read More
(8)
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Rating: 2 stars
06/30/2009
followed directions carefully - did not rise well I ended up with a pancakey dense product. Read More
(6)
Rating: 5 stars
07/11/2011
A really tasty slightly dense hearty cake/bread. I added a few chocolate chips for some weird reason (with carrot cake?) but it turned out delicious! I used a greased 9 x 13 pan and cooked it for about 40 mins and it was perfect for my taste. Thank you very much for the recipe! Read More
(6)
Rating: 5 stars
01/20/2011
This was a great healthier recipe! It's more like a thick loaf than a 'cake' which i enjoyed very much. I recommend using larger than a 9" pan as it rises too high to cook thoroughly without slightly burning. It took a full hour with a slight burn with the 9".. probably 45 minutes in a rectangular one or two loaf pans would work perfectly. I really enjoyed the crispy outside but of course that turned into more 'moist' after i wrapped it for the night.. so i recommend baking it the day of. It was still quite moist although i added a few things like the prev recommendations: 2 cups of milk 1/4 cup oil and a 1/4 cup of applesauce (healthier) an extra 1/2 cup of brown sugar.. it ended up nice and slightly sweet the orange was subtle the cinnamon too:) Def make again!! Read More
(4)
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