gingered carrot cake, diabetic & vegetarian
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.
prep time
20 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- 1 1/2 cups splenda sugar substitute (or sugar for vegetarian)
- 4 large eggs or equilivent of egg susbtitute
- 1 1/4 cups coconut oil, melted and cooled
- - grated zest of 1 orange
- 3 cups shredded carrot
- 1/2 cup walnuts or pecans, quickly browned in a pan and then chopped
- 1/2 cup dried cranberries or raisins
How To Make gingered carrot cake, diabetic & vegetarian
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Step 1Preheat the oven to 350 degrees. Butter and lightly flour either two 10-inch round pans or one 9-by-13-inch rectangular pan.
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Step 2Sift the flour, baking powder, baking soda, salt, cinnamon and mace into a medium bowl.
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Step 3In a large bowl, whisk together the sugar, eggs, oil and orange zest. Stir in the carrot shreds.
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Step 4Using 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.
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Step 5Bake 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.
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Step 6fully cool and frost as and if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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