Carrot Cake
VG, DF, SF*, NS

Yield: 1 cake

Ingredients

3 cups soft whole wheat flour
3 ea well-beaten eggs
2 tsp baking soda
1/2 cup date purée
2 tsp alum-free baking powder
1 cup cold-pressed vegetable oil
1/2 tsp sea salt
1 can (396 ml) crushed, unsweetened pineapple,
-- drained
2 cups grated carrots
1 tsp cinnamon
3/4 cup chopped nuts (walnuts or  pecans)

Directions

Preheat oven to 350 F ( 325 F for a Pyrex pan ). Sift together flour, baking soda, baking powder, salt, and cinnamon. In another bowl, combine eggs, date purée, oil, grated carrots, crushed pineapple and chopped nuts. Gradually add dry ingredients and mix well. Pour into a rectangular cake pan. Bake for 40-45 minutes. Serve warm or cold with Tofu Whipped Cream *(or regular whipped cream for those with an allergy to soy).

For holiday nutrition tips and more recipes refer to Lorraine's article: Tis the Season to Start Your Own Traditions!

Recipe published: Winter, 2000

Holiday Recipes

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