Revised Edition; Macrobiotic Carrot Pound Cake
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.
This is vegan and gluten free recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Carrots
- 200 gram Whole wheat flour
- 100 gram Almond flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon powder
- 1/2 teaspoon Nutmeg powder
- 1/2 teaspoon Sea salt
- 100 gram Coconut oil
- 150 gram Maple syrup
- 1/2 cup Almond milk
- 1/2 teaspoon Vanilla extract
- 50 gram Raisins
- 50 gram Chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F).
- Grate the carrots.
- In a large bowl, combine the whole wheat flour, almond flour, baking powder, cinnamon powder, nutmeg powder, and sea salt.
- In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
- Add the grated carrots, raisins, and chopped walnuts to the wet mixture.
- Gradually add the wet mixture to the dry ingredients and mix well.
- Grease a loaf pan with coconut oil and pour the batter into the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and let it cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.