cateory: desserts
Carrot Cake
Reviews: 198
Ingredients:
- 1 1/2 c. unbleached white flour
- 1 1/2 c. whole wheat flour
- 1 c. chopped nuts
- 1/2 c. chopped dates
- 2 tbsp. yeast
- 2 large carrots, grated
- 1 tsp. coriander
How to make
Carrot Cake
Carrot Cake
- BLEND:
- 1 1/4 c. pineapple juice
- 1 tsp. vanilla
- 1/4 c. tahini
- 1 tsp. salt
- 1/3 c. honey
- MIX the dry ingredients together well.
- ADD the liquid to the dry ingredients, and MIX thoroughly.
- PLACE in a sprayed 9 x 13 inch baking pan, and LET RISE in warm place until double.
- Should be covered (wax paper works well). BAKE at 375 C for 15 minutes, then at 325 C for 30–40 minutes.
- When cake has cooled, frost with coconut icing.
- NOTE: May use 3 cups pastry flour or freshly milled whole wheat flour, and omit unbleached flour
Comments for
Carrot Cake
Carrot Cake
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