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Spring Challenge Day 30- Carrot Cake

Thirty days hath September,
April, June, and November;
All the rest have thirty-one,
Save February, with twenty-eight days clear,
And twenty-nine each leap year.

It’s been 30 days. Thank you for joining me in this spring cooking challenge! I hope that everyone’s recipe repertoire has increased and you have enjoyed the challenge of cooking new and interesting ,(and yes,sometimes hard to find )foods with me. Yay roots!



Carrot Cake

by Meredith Macarty

1cup whole wheat pastry flour
1cup unbleached white flour
1tablespoon aluminum-free baking powder (I use featherweight sodium free
1 1/2 teaspoon cinnamon
1teaspoon powdered ginger
1/4 teaspoon sea salt (I omit and no one notices)
1/2 cups light vegtable oil, such as walnut or canola (I use olive oil
1/2 cups pure maple syrup
1/4 cup barley malt syrup
1/4 cup carrot juice
1/4 cup soy milk
1 1/2 teaspoon vanilla
1 cup carrot, I large carrot, grated large
1/3 cup walnuts or pecans, toasted and finely chopped
1/3 cup golden raisons, sultanas

OPTIONAL carrot or cream icing
1 pound tofu, fresh
either 1/2 cup pure maple syrup and 1/4 cup carrot juice
or 1 1/3 cups fruit sweetend orange fruit spread or marmalade
1 tablespoon vanilla

1 oven 350, lightly oiled 8 ” baking dish
2 large bowl mix dry ingrediants
medium bowl whisk wet and carrot
add wet to dry and whisk until flour is fully moistened
reserve some nuts/raisons to sprinkle on top for later
fold the rest of nuts/raisons in the batter
3 transfer to pan and
sprinkle reserved nut/raisons on top
gently smooth with rubber spatula so they are barely visible
4 bake till cake tests clean and is quite golden about 35 minutes
transfer to wire rack to cool for at least 2 hours before serving
5 prepare either carrot or orange cream,
puree ingredients until creamy smooth
refrigerate, then dollop under each serving of cake


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