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Vegan Carrot Cake (Whole Grain)

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My friend gave me a carrot cake recipe once, but it was FAR from vegan, and used white flour. I adapted his recipe by using oil instead of butter, spelt flour instead of white flour, applesauce for eggs, and this cake was born! I love the additions of pineapple, coconut, and pecans for added texture. I made this last Easter and it was a hit! I’ve also made them as cupcakes with awesome results!

 

Further Food Nutritionist Commentary:

Spelt is an ancient wheat that is often more easily digestible than today’s wheat flours, and partially due to it’s lower levels of gliadin, one of the two molecules that makes up the gluten protein. It’s also a good source of B-vitamins, like thiamin and niacin and minerals iron, magnesium, phosphorus, and manganese. Using applesauce, pineapple and maple syrup in lieu of cane sugar provides more vitamins, minerals, and antioxidants.


By Casey Giltner, Nutritionist
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Vegan Carrot Cake (Whole Grain)

  • Prep Time:15 min
  • Cook Time:20-40 min
  • Servings: 16

Ingredients

Dry Ingredients:

3 cups spelt flour

1 cup shredded coconut

3 tablespoons arrowroot

1 tablespoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 teaspoon salt

 

Wet Ingredients:

3 tablespoons flax seed

9 tablespoons water

1.5 cups canola or melted coconut oil

1 cup applesauce

2 teaspoons vanilla

2 medium carrots (peeled,shredded)

1 cup fresh pineapple (chopped)

¼ cup maple syrup

½ cup pecans (chopped)

½ cup raisins (optional)

Instructions

Instructions:

  1. Whisk together dry ingredients.
  2. Combine flax and water in a small bowl to create a flax “egg,” by letting it set until gel forms (about 5 minutes)
  3. In the meantime, mix together oil, applesauce, vanilla, carrots, pineapple and maple syrup.
  4. When flax egg has gelled, stir into wet ingredients.
  5. Combine wet and dry ingredients.
  6. Add pecans and raisins, if using.
  7. Line two springform pans with parchment paper or lightly oil them.
  8. Pour batter into springform pans and bake at 350 for 20-40 minutes (depending on size of cake).
  9. Cool completely before removing from pan.

Try with  our Vegan “Cream Cheese” Frosting

 

Instructions: Whisk together dry ingredients. Combine flax and water in a small bowl to create a flax “egg,” by letting it set until gel forms (about 5 minutes) In the meantime, mix together oil, applesauce, vanilla, carrots, pineapple and maple syrup. When flax egg has gelled, stir into wet ingredients. Combine wet and dry ingredients. Add pecans and raisins, if using. Line two springform pans with parchment paper or lightly oil them. Pour batter into springform pans and bake at 350 for 20-40 minutes (depending on size of cake). Cool completely before removing from pan. Try with  our Vegan “Cream Cheese” Frosting  

Nutrition Information

Per Serving:  Calories: 637; Total Fat: 49g; Saturated Fat: 11g; Monounsaturated Fat: 22g; Polyunsaturated Fat: 12g; Cholesterol: 0mg; Sodium: 629mg; Potassium: 146mg; Carbohydrate: 44g; Fiber: 7g; Sugar: 13g; Protein: 8g


Nutrition Bonus:   Vit A: 30%; Iron:17%; Vit C: 13%

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