Carrot Pound Cake (Egg & Dairy Free)

Name: Carrot Pound Cake (Egg & Dairy Free)
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Whole wheat cake flour; 100 grams Cake flour; 40 grams Beet sugar; 1 1/2 tsp Baking powder; 1 pinch Salt; 100 ml Soy milk; 2 tbsp Maple syrup; 4 tbsp Canola oil; 1 Carrot; 66 ml Raisins

cookpad.japan @cookpad_jp

This is a healthy macrobiotic treat.
I hope you'll enjoy the sweetness and texture of the ingredients. It's so delicious that you'll be saying "one more bite, just one more bite" as you keep on eating it!
There's a whole carrot added, so it's a perfect way to give your kids something nutritious.

- Try baking this at 160℃ if using a gas oven, or at 170℃ if using an electric oven.
- After it's baked, pierce the pound cake with a bamboo skewer. If it comes out clean, it's done.
- After you've mixed all the ingredients together, be careful not to over mix. The pound cake won't rise well if it's over mixed. Recipe by Iyashi no kitchen

cookpad.japan @cookpad_jp

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Ingredients

1 serving

100 gramsWhole wheat cake flour
100 gramsCake flour
40 gramsBeet sugar
1 1/2 tspBaking powder
1 pinchSalt
100 mlSoy milk
2 tbspMaple syrup
4 tbspCanola oil
1Carrot
66 mlRaisins

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Steps

1

Grate the carrot. Soak the raisins in water (or apple juice) to soften them.
2

Put the whole wheat flour, cake flour, baking powder, beet sugar, and salt into a bowl and mix well.
3

Put the soy milk, maple syrup, and canola oil into a separate bowl. Mix well.
4

Add the grated carrot and the mixture from Step 3 to the bowl from Step 2 and fold in gently.
5

While the mixture is still floury, add the raisins and fold them in gently.
6

Pour into a pound cake pan lined with parchment paper. Drop the pan on the counter to remove air bubbles. Bake in a 160 - 170℃ oven for around 45 minutes.