Rich Root Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 408.8
- Total Fat: 16.8 g
- Cholesterol: 30.8 mg
- Sodium: 72.0 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 6.4 g
- Protein: 6.0 g
View full nutritional breakdown of Rich Root Cake calories by ingredient
Introduction
A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect. A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect.Number of Servings: 12
Ingredients
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1/4 cup ground flaxseed
2/3 cup hot water
1 cup flour
1 cup spelt flour
1/3 cup coconut flour
1/3 cup quick rolled oats (not instant)
1 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
2/3 cup dark brown sugar
2/3 cup demerara sugar
1/2 cup peach butter (or apple butter)
1/2 cup unsweetened almond milk
1/2 cup canola oil
1 tbsp maple syrup
1 tbsp vanilla
2 large eggs
11.5 oz (about 3 cups or 3 large) coarsely grated raw carrots
1 large beet, finely grated
8 dried dates, finely chopped, soaked in hot water and drained well
1/3 cup diced dried pineapple
1/3 cup dried cranberries, soaked in hot water and drained well
2/3 cup chopped toasted macadamia nuts
Directions
Preheat the oven to 350F. Line a 9x13" baking pan with parchment.
Whisk together the flaxseed and hot water in a small dish, set aside.
In a bowl, whisk together the flours, oats, salt, spices, baking soda and baking powder.
In a large bowl, beat together the sugar, peach butter, almond milk, oil, maple syrup, vanilla and eggs until smooth.
Add the flax mixture and beat well.
Add the flour mixture and beat in until smooth and fairly thick.
Stir in the carrots, beet, dates, pineapple, cranberries and macadamia nuts.
Pour into the pan, smoothing the top.
Bake for 45 minutes, until tests done.
Cool completely in the pan.
Serving Size: Makes one 9x13" slab
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the flaxseed and hot water in a small dish, set aside.
In a bowl, whisk together the flours, oats, salt, spices, baking soda and baking powder.
In a large bowl, beat together the sugar, peach butter, almond milk, oil, maple syrup, vanilla and eggs until smooth.
Add the flax mixture and beat well.
Add the flour mixture and beat in until smooth and fairly thick.
Stir in the carrots, beet, dates, pineapple, cranberries and macadamia nuts.
Pour into the pan, smoothing the top.
Bake for 45 minutes, until tests done.
Cool completely in the pan.
Serving Size: Makes one 9x13" slab
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.