Katz Vegan Carrot Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 138.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 136.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.0 g
- Protein: 1.8 g
View full nutritional breakdown of Katz Vegan Carrot Cake calories by ingredient
Number of Servings: 12
Ingredients
-
3/4 cup whole grain spelt flour
1/4 cup tapioca flour
1 ts baking soda
1/2 ts baking powder
1/2 ts cinnamon
1/2 ts cardamon
1/4 cup raisins
2 tbs chopped walnuts
1/2 cup hot water
2 tbs flax seed meal
1/2 cup honey
2 tbs oil
2 ts vanilla extract
1-1/2 cup firmly packed shredded carrots
Directions
Preheat oven to 350 degrees. Line a 9x9-inch cake pan with parchment.
Combine
• 3/4 cup whole grain spelt flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamon
• 1/4 cup raisins
• 2 tablespoons chopped walnuts
Stir together
• 1/2 cup hot water
• 2 tablespoons flax seed meal
Until the flax begins to absorb the water, and the mixture slightly thickens. Add
• 1/2 cup honey
• 2 tablespoons oil
• 2 teaspoons vanilla extract
Add to flour mixture. Stir in
• 1-1/2 cup firmly packed shredded carrots
Spoon into prepared pan. Bake 35 minutes, toothpick test. Cool 5 minutes in pan on wire rack. Turn out onto rack and remove parchment. Cool completely. Or leave in pan.
12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATZASTAR.
Combine
• 3/4 cup whole grain spelt flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamon
• 1/4 cup raisins
• 2 tablespoons chopped walnuts
Stir together
• 1/2 cup hot water
• 2 tablespoons flax seed meal
Until the flax begins to absorb the water, and the mixture slightly thickens. Add
• 1/2 cup honey
• 2 tablespoons oil
• 2 teaspoons vanilla extract
Add to flour mixture. Stir in
• 1-1/2 cup firmly packed shredded carrots
Spoon into prepared pan. Bake 35 minutes, toothpick test. Cool 5 minutes in pan on wire rack. Turn out onto rack and remove parchment. Cool completely. Or leave in pan.
12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATZASTAR.