
Easy Carrot Cake Recipe
Ingredients:
3 1/2 cups brown rice flour, (or spelt flour)
1 tablespoon flax seeds, ground
4 tablespoons tapioca, finely ground
3/4 teaspoon sea salt
1 tablespoon baking powder, (double acting)
1/2 cup canola oil
2 tablespoons prune puree
2 tablespoons applesauce, unsweetened
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1/4 cup water
2 1/2 cups shredded carrots
(from about 4 medium carrots)
1 cup dried figs
(cut into raisin sized pieces)
1/2 cup walnuts, chopped
Garnish:
20 servings 14-Orange Icing, (see recipe)
1 teaspoon citrus zest, in long, thin strips
(from 1 piece of citrus fruit)
Directions:
Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use a 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter.
Cake:
Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots, figs, and walnuts. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using a 9 inch by 13 inch pan).
Garnish:
When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake. Garnish cake with citrus zest. Optionally garnish with 1/2 cup toasted, glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top).
Easy
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