gingered carrot cake, diabetic & vegetarian

Name: Gingered Carrot Cake, Diabetic & Vegetarian
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) whole wheat pastry flour; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) sea salt; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground mace; 1 1/2 cup(s) splenda sugar substitute (or sugar for vegetarian); 4 large eggs or equilivent of egg susbtitute; 1 1/4 cup(s) coconut oil, melted and cooled; - grated zest of 1 orange; 3 cup(s) shredded carrot; 1/2 cup(s) walnuts or pecans, quickly browned in a pan and then chopped; 1/2 cup(s) dried cranberries or raisins

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

You can make a lot of muffins with this recipe too. Just bake them and freeze to have them on hand for awhile. Simply pop them into a micro for a few seconds or still frozen into a lunch box when ready to use.

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yield 12 serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For gingered carrot cake, diabetic & vegetarian

2 c

whole wheat pastry flour
2 tsp

baking powder
2 tsp

baking soda
1/2 tsp

sea salt
1 tsp

ground cinnamon
1/2 tsp

ground mace
1 1/2 c

splenda sugar substitute (or sugar for vegetarian)
4 lg

eggs or equilivent of egg susbtitute
1 1/4 c

coconut oil, melted and cooled
grated zest of 1 orange
3 c

shredded carrot
1/2 c

walnuts or pecans, quickly browned in a pan and then chopped
1/2 c

dried cranberries or raisins

How To Make gingered carrot cake, diabetic & vegetarian

1
Preheat the oven to 350 degrees. Butter and lightly flour either two 10-inch round pans or one 9-by-13-inch rectangular pan.

2
Sift the flour, baking powder, baking soda, salt, cinnamon and mace into a medium bowl.
3
In a large bowl, whisk together the sugar, eggs, oil and orange zest. Stir in the carrot shreds.
4
Using a rubber spatula, fold the dry ingredients into the wet ingredients until combined. Finally, add the nuts and dried fruit. Pour the batter into the prepared pans.
5
Bake until a toothpick inserted in the center of the cake comes out clean, usually 30 to 40 minutes. As soon as the middle no longer looks different than the edges and begins to crack a bit, remove the pans from the oven to preserve the moistness of the cake.
6
fully cool and frost as and if desired.
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