So I thought we would try and combine both of the plans and see if it works for us. We are still staying away from pretty much anything prepackaged. My mother in law Linda, who lives with us, is sticking to the very strict diet that they go over in Forks over Knives. That diet cuts out all milk products, oils and fats, and is totally vegetarian/vegan.
Linda's birthday is today so I decided to make her a cake she could eat following her diet. So here is the recipe I came up with that is egg free and oil free. I did break the rules and added in coconut (coconut has high fat content, but I did use the reduced fat organic coconut). I also made it in a bundt cake pan and baked for 50 min. This recipe turned out a little too moist and sweet for my liking.It definitely does not need frosting of any kind. So I'm thinking of reducing the sugar/sweetener even more. I read in another book to cut the moistness to add in some grapenuts, which may cut the sweet as well.
Vegetarian Carrot Cake:
12 servings- 233 calories/ 49 carbs/ 3g fat/ 4g protein