Carrot Cake

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat

Cholesterol mg

Sodium mg

Serving Ideas:

Serve with "

Macadamia Nut

Cream" (see

recipe)

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

An easy way to grind flax seeds is in a coffee grinder

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

(

Chopped figs are used in this recipe instead of the traditional use of raisins

Refer to the "Cake Notes" at the front of this chapter for information about making cakes

including the methods that can be used to make a cake more "decadent" and other

methods to make a cake lower in fat)

To make prune puree soften prunes in a little hot water and then puree The resulting

mixture should be as thin as oil

See the "Glossary of Cooking Terms" for information about toasting and glazing nuts

CAKE

/ cups brown rice flour (or spelt flour)

tablespoon ground flax seed

/ cups shredded carrots

(from about medium carrots)

cup dried figs

(cut into raisin sized pieces)

/ cup walnuts chopped

tablespoons tapioca flour

/ teaspoon sea salt

tablespoon baking powder (double acting)

/ cup walnut oil refined (or canola oil)

tablespoons prune puree

GARNISH

servings Orange Icing

tablespoons applesauce unsweetened

/ cups maple syrup

(this is another recipe in this cookbook)

teaspoon citrus zest in long thin strips

(from piece of citrus fruit)

/ tablespoons vanilla extract

ounces coconut milk (or water)

/ cup walnuts toasted glazed

/ cup water

Preheat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also

possible to use one inch by 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 minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes

should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly

clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too

dry and dense in this case

GARNISH

When making a layered cake (using 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

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Desserts of Vitality

Desserts Of Vitality