CARROT CAKE

This is a great recipe that I found years ago in a health food cookbook. I think it is very good considering I don't like sweets.

Serves: 8 to 10
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert ·

Ingredients

Combine:

1 ½ cups whole-wheat flour
½ cup soy flour
2 tsp ground cinnamon
2 tsp baking soda
½ tsp kosher salt

Mix Separately:

2 cups grated carrots
1 cup crushed pineapple drained
½ cup chopped nuts (any variety)
½ cup sesame seeds
½ cup coconut

Beat in large bowl:

3 large eggs
¾ cup canola oil
¾ cup buttermilk
2 cups turbinado sugar (unrefined)
1 tsp vanilla

Sauce:

½ cup buttermilk
1 cups turbinado sugar (unrefined)
½ tsp baking soda
1 tsp corn syrup
½ cup butter unsalted (whole stick)
½ cup coconut
½ cup chopped nuts (any variety)

Method

Add carrot mixture to the egg mixture, and then add the flour and spices. Pour into a 13” x 9” cake pan and back at 350 ° for 55 to 60 minutes. Cook sauce for 5 minutes, almost to boiling. Remove cake from pan (or you can leave it in the pan), punch small holes into it and pour the sauce over the cake while it is still hot. Can serve either serve hot or cold.

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