Double - Cranberry Carrot Cake

Double - Cranberry Carrot Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Double - Cranberry Carrot Cake calories by ingredient
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Introduction

Adapted from http://www.kingarthurflour.com/recipes/cra
nberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!
Adapted from http://www.kingarthurflour.com/recipes/cra
nberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!

Number of Servings: 12

Ingredients

    1/4 tbsp ground flaxseed
    1/2 cup hot water
    1 cup flour
    1 cup whole wheat flour
    1/2 cup quick-cooking oats
    2 tsp baking soda
    1/2 tbsp baking powder
    1/2 tbsp ground cinnamon
    1/2 tsp ground ginger
    1/2 tsp salt
    1 tbsp ener-G egg replacer powder
    1/3 cup cold water
    1/2 cup sugar
    1/4 cup brown sugar
    1/4 cup oil
    1 tbsp toasted sesame oil
    2 cups whole-berry cranberry sauce, divided
    1 tbsp vanilla
    2 cups shredded carrots
    1/4 cup dried cranberries
    1/3 cup cinnamon chips (not vegan, so optional - but good!)
    1/2 cup chopped walnuts
    1/3 cup ground walnuts
    1/4 cup whole flaxseed
    1/4 cup ground pecans

Directions

Preheat the oven to 350F. 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.

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