This is a great recipe that is adapted from The New Me. I changed the white flour to brown rice flour because one of the guests was gluten-free. I also would suggest flouring the pans instead of oiling them just because the cake has a lot of moisture to being with. I slightly altered the ingredients below to reflect a cut back in oil in the batter mixture as well. When it was all cooled, there was some behind the scenes mushing together because it was so delicate (one of the other reasons I strongly recommend frosting this cake). Otherwise, what a wonderful with so much going on in every bite! I was able to WOW even the most stubborn dairy-lovers!
Ingredients:
- 2 cups brown rice flour
- 1 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp baking soda
- 2 tsp cinnamon
- 3 cups shredded carrots
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1/2 cup golden raisins
- 1/2 cup shredded, unsweetened coconut
- 1/2 cup chopped walnuts
Directions: Pre-heat oven to 350 and flour 2 8×8 square pans. Mix together flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots and oil to the dry ingredients and mix well with a spoon (no hand mixer necessary at all for this cake). Add orange juice and mix again, then fold in the nuts, raisins & coconut. Put batter into pan. Bake for 45 minutes or until knife/toothpick comes out clean when inserted into the center. Let cool and then coax out of pan onto a cooling rack. For a delicious frosting, please see the No-Sugar Added Maple Frosting recipe. For garnish I used real cut up pieces of baby carrot and cilantro as the carrot leaves.
Yields ~9 servings
theveganseed 