
Honey Carrot Cake


-
3 carrots, peeled
-
1 c. whole wheat pastry flour
-
1 c. barley flour
-
1 1/2 tbsp. powdered Ener-G Egg Replacer
-
1 1/2 tbsp. baking powder
-
1 c. pure maple syrup
-
2 tsp. vanilla
-
3/4 c. honey
-
1 c. cashew butter
-
1 c. chopped walnuts
-
1 c. shredded coconut
-
3/4 c. canned crushed pineapple, drained
This delicious carrot cake has the subtle flavor of honey. If you prefer a more traditional flavor, substitute agave nectar or evaporated cane juice for the honey.
-
Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender. Drain and set aside.
-
Finely grate the remaining carrot and reserve to be added later.
-
Preheat oven to 350° F. Oil or spray the bottom of a 9 × 13-inch baking pan.
-
Sift the flours, Egg Replacer and baking powder together into a large bowl.
-
In a blender or food processor, place maple syrup, vanilla, honey, cashew butter and reserved cooked carrot. Process until well blended.
-
Add blender contents, grated carrot, walnuts, coconut and pineapple to flour bowl. Mix until just blended.
-
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about an hour.
|
|