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Recipes from Taste Life! Organic Recipes by Leslie Cerier
Reprinted from Taste Life! Organic Recipes (2002) by permission of Square One Publishers, Garden City, NY
Carrot Coconut Cake
(Spelt flour has a nuttier flavor than wheat flour and makes delicious pastries
like this carrot coconut cake.) |
| | Time: 45 minutes
Let it cool at least an hour before frosting
Vegan, corn-free
Serves 6-8
2 cups spelt flour
1/2 teaspoon sea salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 cup shredded coconut
1/4 cup walnuts
1 cup grated carrots
1/4 cup canola or corn oil plus 1 teaspoon
1/4 cup maple syrup
1/2 cup rice milk or vanilla soy milk
1/2 cup apple or pear juice
1 1/2 teaspoons vanilla
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| Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon,
nutmeg, cardamom, walnuts, coconut, and grated carrots. Blend ¼ cup oil, maple syrup, apple juice, rice milk, and vanilla in a
food processor or blender. Add and stir the wet and dry ingredients together till well blended. Lightly oil a 9 inch round cake
pans or a loaf pan with 1 teaspoon of oil. Pour batter into cake pan. Bake for 35 minutes or until a toothpick inserted into
the cake comes out dry.
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