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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Carrot cake may be indulgent, but it’s okay to indulge yourself once in a while. I reduced the amount of oil in the recipe. Ingredients:
1/2 cup raisins |
1/3 cup orange juice |
1 cup whole wheat pastry flour |
1 cup white flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
2 tablespoons canola oil |
1 cup maple syrup, plus |
2 tablespoons maple syrup |
1/2 cup soymilk or 1/2 cup rice milk |
2 teaspoons apple cider vinegar |
1/2 teaspoon vanilla extract |
1/2 teaspoon orange extract |
2 cups carrots, peeled & grated |
Directions:
1. Preheat oven to 350°F and prepare two 8-inch round cake pans or line cup cake tins with paper liner. If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray). For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
2. Soak the raisins in the orange juice for about 10 minutes. Drain the raisins and reserve the orange juice. If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
3. Sift the dry ingredients in a bowl and set aside.
4. In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
5. Pour dry ingredients into wet and whisk until blended. Fold in the carrots and raisins.
6. Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
7. Cool for 10 minutes and remove from tins.
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