Double - Cranberry Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 tbsp ground flaxseed1/2 cup hot water1 cup flour1 cup whole wheat flour1/2 cup quick-cooking oats2 tsp baking soda1/2 tbsp baking powder1/2 tbsp ground cinnamon1/2 tsp ground ginger1/2 tsp salt1 tbsp ener-G egg replacer powder1/3 cup cold water1/2 cup sugar1/4 cup brown sugar1/4 cup oil1 tbsp toasted sesame oil2 cups whole-berry cranberry sauce, divided1 tbsp vanilla 2 cups shredded carrots1/4 cup dried cranberries1/3 cup cinnamon chips (not vegan, so optional - but good!)1/2 cup chopped walnuts1/3 cup ground walnuts1/4 cup whole flaxseed1/4 cup ground pecans
Preheat the oven to 350°F. Grease a 9-cup bundt-style or tube pan.
In a small dish, whisk together the flaxseed and hot water. Set aside.
Whisk together the flours, oats, baking soda, baking powder, spices and salt. Set aside.
In a large bowl, whisk together the egg replacer powder and cold water until smooth, then beat in sugars, flaxseed mixture, oils, 1 1/3 cups of cranberry sauce and vanilla.
Add the dry ingredients, mixing well.
Fold in the carrots, cranberries, cinnamon chips, walnuts, flaxseed and pecans.
Pour into the pan and dollop remaining cranberry sauce on top of the batter.
Use a knife or chopstick to swirl the sauce into the batter.
Bake 50 to 55 minutes, until it tests done.
Cool completely on a rack before turning out.
Serving Size: I cake, 12 generous slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together the flaxseed and hot water. Set aside.
Whisk together the flours, oats, baking soda, baking powder, spices and salt. Set aside.
In a large bowl, whisk together the egg replacer powder and cold water until smooth, then beat in sugars, flaxseed mixture, oils, 1 1/3 cups of cranberry sauce and vanilla.
Add the dry ingredients, mixing well.
Fold in the carrots, cranberries, cinnamon chips, walnuts, flaxseed and pecans.
Pour into the pan and dollop remaining cranberry sauce on top of the batter.
Use a knife or chopstick to swirl the sauce into the batter.
Bake 50 to 55 minutes, until it tests done.
Cool completely on a rack before turning out.
Serving Size: I cake, 12 generous slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 395.8
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 74.5 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 6.1 g
- Protein: 6.4 g
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