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Recipes from
Taste Life! Organic Recipes
Reprinted from Taste Life! Organic Recipes (2002) by permission of Vital Health Publishing, Ridgefield CT.
Carrot Coconut Cake
(baking with spelt flour) |
| | Time: 45 minutes
Let it cool at least an hour before frosting
4 cups spelt flour
1/2 teaspoon sea salt
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 cup raisins or currants
1/2 cup walnuts
2 cups grated carrots
1/2 cup canola or corn oil
1/2 cup maple syrup
1 cup plain rice dream or vanilla soy milk
1 cup apple or pear juice
1 tablespoon 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, raisins, and grated
carrots. Blend the oil, maple syrup, apple juice, rice dream, and vanilla in
a food processor or blender. Add the wet to the dry ingredients. Stir them
all together till well blended. Lightly oil a 9x13x2 inch baking pan, or 2- 9
inch round cake pans or 2 loaf pans. Pour batter into cake baking pan(s).
Bake for 35 minutes or until a toothpick inserted into the cake comes out dry.
Cool on rack before frosting.
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