You must be logged in to post a review.
Healthy version of carrot cake made with brown rice flour and sweetened with agave syrup.
1. Preheat oven to 350 F/175 C.
2. You can buy prepackaged shredded carrot, but if you have a box grater or similar, you can shred your own. So make sure your carrots are shredded. Set aside.
3. Mash the bananas in a big mixing bowl.
4. Melt the coconut oil. This can be done by placing the oil in a small metal bowl which is put in a bigger bowl filled with hot water.
5. Add the melted oil into the mashed bananas in the mixing bowl. Then add the following ingredients and mix well: the eggs, the agave syrup, the baking powder, the pumpkin pie spice and the salt.
6. Add the brown rice flour to this wet mixture and mix again.
7. Then add the shredded carrots, the raisins and walnuts. Gently fold them into the dough with a spatula.
8. Put some baking paper/parchment on the bottom of a round cake tin (20 centimeters/8 inches in diameter) and cover the inner sides of the tin with a little butter or oil to prevent the cake from sticking to the tin.
9. Pour the batter into the tin and spread it out. Place the tin into the preheated oven. Bake for 60-70 minutes.
10. When baked, remove the pan from the oven and set it on a rack. Whisk together the topping by mixing the yoghurt with the honey in a small bowl using a spoon. Then drizzle the yoghurt mixture on top of the whole cake or on top of each piece of cake. For an extra decorative effect put some carrot shavings on top of each piece of cake. I made the shavings with a potato peeler.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!