Vegan carrot cake
Serves 8 This delicious, quick and easy vegan cake is packed with nutrients. You’ll enjoy every piece of it. #STARFineFoods Ingredients: 21 oz spelt flour 3 medium carrots 2 TBS baking powder 3 oz STAR extra virgin olive oil 3 cups of Borges Natura rice and walnut drink 1 tsp baking soda 5 oz raw cane sugar Handful of blanched almonds Handful of raisins Instructions:Preheat the oven at 350 ºF.
Peel the carrots and grate them into a bowl. Mix in the flour, baking powder, olive oil, rice and walnut drink, baking soda, and raw cane sugar. Using an electric mix, blend all the ingredients together (if you don’t have one, use a hand whisk), but don’t overdo it: you don’t want to get too much air into the mixture. Chop the almonds and add them along with the raisins into the mixture by folding them in gently.
Line the bottom of a baking pan with parchment paper to keep the mixture from sticking (or use olive oil and flour instead). Pour the mixture into the pan and bake for around an hour or until a toothpick comes out dry.
Enjoy!
Ingredients
- 21 oz spelt flour
- 3 medium carrots
- 2 TBS baking powder
- 3 oz STAR extra virgin olive oil
- 3 cups of Borges Natura rice and walnut drink
- 1 tsp baking soda
- 5 oz raw cane sugar
- Handful of blanched almonds
- Handful of raisins
Instructions
Preheat the oven at 350 ºF.
Peel the carrots and grate them into a bowl. Mix in the flour, baking powder, olive oil, rice and walnut drink, baking soda, and raw cane sugar. Using an electric mix, blend all the ingredients together (if you don’t have one, use a hand whisk), but don’t overdo it: you don’t want to get too much air into the mixture. Chop the almonds and add them along with the raisins into the mixture by folding them in gently.
Line the bottom of a baking pan with parchment paper to keep the mixture from sticking (or use olive oil and flour instead). Pour the mixture into the pan and bake for around an hour or until a toothpick comes out dry.
Enjoy!
Preheat the oven at 350 ºF.
Peel the carrots and grate them into a bowl. Mix in the flour, baking powder, olive oil, rice and walnut drink, baking soda, and raw cane sugar. Using an electric mix, blend all the ingredients together (if you don’t have one, use a hand whisk), but don’t overdo it: you don’t want to get too much air into the mixture. Chop the almonds and add them along with the raisins into the mixture by folding them in gently.
Line the bottom of a baking pan with parchment paper to keep the mixture from sticking (or use olive oil and flour instead). Pour the mixture into the pan and bake for around an hour or until a toothpick comes out dry.
Enjoy!
Total Time: 1h 15 min
Serves: 8
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