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Recipe Carrot Lychee Cake

Carrot Lychee Cake
  • Serves 8
  • 80 minutes
  • Difficulty Medium
  • 7 Ingredients
By

67 Comment

This is a fat free, sugar free vegan carrot cake with a pudding- ey texture that is excellent for picnic food or lunch boxes. The lychees provide enough sweetness without adding any sugar.

Ingredients (serves 8)

  • 1.5 Cup Wholemeal Self Raising Flour
  • 1.5 Cup Carrots, grated
  • 3/4 Cup Ripe Lychees, skinned, pitted & lightly crushed.
  • 5 Tablesppons Soy Yogurt
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla Essence
  • 1 Tablespoon Cold Water, optional

Method

  1. Mix the carrots, lychees, cinnamon, vanilla and yogurt together in alarge bowl.
  2. Preheat oven and prepare an 8 inch cake pan or loaf pan.
  3. Slowly fold in wholemeal self raising flour and mix until smooth. The batter tends to be on the thicker side. Add a little cold water only if required.
  4. Pour into prepared pan and tap to settle mixture down. Bake for 55 - 65 minutes depending on the oven.
  5. Cool before slicing.

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Comments

  • Yum this look kinda healthy… Always a bonus. Thanks for sharing

    Reply

  • I like the sound if this but, could you recommend a lychee replacement?

    • Hi,

      I’ve used pineapple or mango on the past. They need to be really ripe, almost over ripe to be sweet enough to skip any added sugar.

      Hope that helps.

      • Thanks for that, think I’d like to try it with the pineapple!

    Reply

  • Thanks for sharing this interesting recipe; a new recipe; will give it a go.

    Reply
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