Peanut Butter Carrot Cake

Name: Peanut Butter Carrot Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Carrots; 50 grams Superfine whole wheat flour; 50 grams Cake flour (unbleached, if possible); 80 grams Beet sugar; 1 tsp Baking powder (aluminium-free, if possible); 80 grams Unsweetened peanut butter; 30 ml Soy milk

cookpad.japan @cookpad_jp

This is a veggie macrobiotic cake without eggs or dairy products.

Using peanut butter gives it a fluffy texture even without eggs or butter. Recipe by Mille=miru

This is a veggie macrobiotic cake without eggs or dairy products.

Using peanut butter gives it a fluffy texture even without eggs or butter. Recipe by Mille=miru

cookpad.japan @cookpad_jp

This is a veggie macrobiotic cake without eggs or dairy products.

Using peanut butter gives it a fluffy texture even without eggs or butter. Recipe by Mille=miru

This is a veggie macrobiotic cake without eggs or dairy products.

Using peanut butter gives it a fluffy texture even without eggs or butter. Recipe by Mille=miru

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Ingredients

6 servings

100 gramsCarrots
50 gramsSuperfine whole wheat flour
50 gramsCake flour (unbleached, if possible)
80 gramsBeet sugar
1 tspBaking powder (aluminium-free, if possible)
80 gramsUnsweetened peanut butter
30 mlSoy milk

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Steps

1

Knead the peanut butter and whole wheat flour together.
2

Add the grated carrot and mix thoroughly.
3

Fold in the dry ingredients, then add the soy milk and mix together until no trace of flour remains (do not knead).
4

Pour the dough into a mould and bake in the oven at 180℃ for 15 minutes. Cover with aluminium foil and bake for a further 25 minutes, and it's done.