Making every bite count

01 April 2008

Carrot cake perfected

I'm been experimenting with carrot cake for the past few weeks. I think I've finally perfected it. It's a variation of the recipe from "The Joy of Vegan Baking."
3 T ground flax seed
1/2 c apple cider or water
1/3 c canola oil
2/3 c canned pumpkin
1 2/3 c grated carrots
1/2 c walnuts, chopped
1 cup dried fruit (dates, prunes, raisins, cranberries, etc.)
1 T molasses
1 1/3 c whole wheat flour
2/3 c sugar
1 1/2 t baking soda
1 t baking powder
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t allspice
1/2 t salt
Preheat oven to 350.
Combine flax seed and cider/water in food processor. When it becomes a gelatinous mass, add the oil, molasses and pumpkin and continue to process until smooth.
Scrape into large bowl, and add fruit, walnuts and carrots. Stir well.
In a smaller bowl, sift together flour, sugar, baking powder, baking soda, spices and salt. Mix well, then add to wet ingedients. Mix well but don't overmix.
Bake in parchment-lined pan for 30 minutes.
Nutrition facts: (calories/g fat/g fiber)
The cake is not quite as good for me as I would like: 385 calories for 1/8 of the cake (a hearty serving), 14.6 grams of fat and 8 grams of fiber (32 percent of your daily recommended intake!) I'm going to omit the oil next time for all pumpkin and use less sugar.
3 T ground flax seed (180/5/10)
1/2 c apple cider or water (60 /0/0)
1/3 c canola oil (642/72)
2/3 c canned pumpkin (40/0/3.5)
1 2/3 c grated carrots (60/0/5)
1/2 c walnuts, chopped (420/40/6)
1 cup dried fruit (dates, prunes, raisins, cranberries, etc.)
6 dates (240/0/3)
6 prunes (160/0/5)
1/4 c raisins (125/0/1.25)
1 T molasses (50)
1 1/3 c whole wheat flour (545/0/20)
2/3 c sugar (570)
1 1/2 t baking soda -
1 t baking powder -
1 t cinnamon --
1/2 t cloves
1/2 t nutmeg
1/2 t allspice
1/2 t salt

3 Comments:

At 05 April, 2008 22:13 , Anonymous Estabilizador e Nobreak said...

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At 07 May, 2008 15:03 , Anonymous Anonymous said...

Hi Princess Veggie,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
I love the name of your blog. I wish I had thought of it myself!

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

 
At 22 May, 2008 10:42 , Anonymous Anonymous said...

I have to agree with Shannon...superb blog!

On Flaxseed I use Rejuv! which is superior because it includes high potency hull lignans and is cold-milled. You can get it exclusively from http://www.rejuv.com

It is super healthy and easy to use!

~Mac
Mac@azotuscafe.com

 

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