Description
Carrot cake may be indulgent, but it’s okay to indulge yourself once in a while. This recipe actually came from a website (i’ve forgotten which). I reduced the amount of oil in the recipe.
Ingredients
- Raisins
- Orange Juice
- Whole Wheat Pastry Flour
- White Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Nutmeg
- Clove
- Canola Oil
- Maple Syrup
- Soymilk
- Apple Cider Vinegar
- Vanilla Extract
- Orange Extract
- Carrots
Instructions
- Preheat oven to 350f and prepare two 8-inch round cake pans or line cup cake tins with paper liner
- If using cake pans, line the bottoms with parchment paper and grease and flour the sides
- For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking
- Soak the raisins in the orange juice for about 10 minutes
- Drain the raisins and reserve the orange juice
- If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration
- Sift the dry ingredients in a bowl and set aside
- In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins
- Pour dry ingredients into wet and whisk until blended
- Fold in the carrots and raisins
- Pour into cake or cupcake tins and bake for 30-35 minutes or 20 minutes
- Cool for 10 minutes and remove from tins