Carrot Cake Cake Dessert
Nutmeg Carrot Cake
Carrot cake is a big deal in our house. My husband, not much of a cake eater, much more of a pie guy, loves this recipe. For me, carrot cakes are too often about the cream cheese frosting; I prefer a moist, light, richly flavored cake over gooey frosting any day. This time, I got it. Loving this recipe.
Ingredients (Makes 10-12 servings)
- 2 medium carrots, grated
- 2 tsp. pure vanilla extract
- 3/4 cup coconut sugar
- 1/3 cup avocado or extra virgin olive oil
- 2 Tbsp (2 servings) Bob’s Red Mill Egg Replacer (or 2 teaspoons baking soda with 2 teaspoons apple cider vinegar)
- 2 cups sprouted whole wheat or whole wheat pastry flour
- pinch sea salt (Grind fresh in the FinaMill Everyday Pod)
- generous pinch fresh ground cinnamon (Grate fresh in a FinaMill Grater Pod)
- generous pinch fresh-ground nutmeg (Grate fresh in a FinaMill Grater Pod)
- 2 tsp. baking powder
- 1 tsp. baking soda (eliminate if using the egg replacer above)
- 1 cup coarsely chopped walnut pieces
Directions
- Preheat oven to 350F and lightly oil a standard bundt pan.
- Mix together grated carrot and other wet ingredients, down to egg replacer.
- Mix in flour and other dry ingredients, except walnuts.
- Mix in 1 cup water and stir to form a thick cake batter. Fold in walnuts and spoon batter into prepared bundt pan.
- Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean.
- Allow to stand for 10 minutes before turning it out onto a platter. Cool completely before serving.
Cook’s Tip: You can make a vegan frosting by whipping 1 cup vegan cream cheese with 4 tablespoons coconut sugar and 1 teaspoon pure vanilla extract to create a thick creamy frosting or glaze the cake by simply heating brown rice syrup to a boil and spooning over cake.
