Vegan Carrot Cinnamon Cake

**I adapted this recipe from according to what local Indian ingredients are available and take into account my family’s food preferences. This delicious recipe is super simple to make and very moist to eat. It doesn’t require frosting and can be gobbled up in a matter of minute!**

This is a Vegan, Vegetarian, Egg-Less Recipe!


Ingredients for Vegan Carrot Cinnamon Cake

carrot cake ingredients

5 carrots finely grated
1 cup whole wheat flour
1/4 cup flax seed meal
3/4 Tbsp cinnamon powder
3/4 cup hot water
1 1/2 tsp vanilla essence
1/8 cup sliced almonds
1 tsp baking soda
1/2 cup granulated sugar
1/4 tsp salt


Preheat oven to 350 degrees Fahrenheit (or 180 degrees Celsius). Prepare a greased baking pan (I used 3 small bread loaf pans).

How To Make Vegan Carrot Cinnamon Cake

dry and wet mixtures

In a mixing bowl, whisk together dry ingredients: whole wheat flour, cinnamon powder, baking soda, and salt. In another mixing bowl, soak flax seed meal in the hot water until it absorbs the water, then add sugar and vanilla essence.

Vegan Carrot Cinnamon Cake Batter

ready to bake!

When sugar has melted, add grated carrots and almonds. Now add dry mixture to this wet carrot mixture and pour into baking pan.

Baking Vegan Carrot Cinnamon Cake

bake at 350 degrees Fahrenheit or 180 degrees Celsius

Bake for about 30-40 minutes or until the cake is cooked properly in the center.

Sliced Vegan Carrot Cinnamon Cake

sliced and ready to gobble up!

Let it cool before slicing, and it’s ready to eat!

Note: I halved the original recipe, which also suggests eating this with frosting but I found it sweet enough on its own. It was gobbled up in a matter of minutes!

Cooking Time: 60 minutes
Serving Size: 10-12 people


Recipe: Hearty Cabbage Soup

January 28, 2012

Hearty Cabbage Soup

** I originally found this recipe on but made some changes**


2 tsp oil
2 small apples (peeled and cubed)
3 small onions (sliced)
3 cloves garlic (minced)
2 potatoes (shredded)
1/4 cabbage (shredded)
2 tsp Italian herbs
2 cups vegetable broth
Black pepper powder to taste
Salt to taste


  1. In a large pot, sauté onions and apple in oil until translucent. Add cabbage and garlic, cover, and cook for 3mins, stirring occasionally. Now add broth, herbs and potatoes; cover with lid and simmer for 10mins.
  2. Take the pot off the heat and purée the mixture. Finally, add salt and black pepper to taste; heat through and serve.

Serving Size: 4 people
Cooking Time: 35 minutes