Serves: 24 cupcakes or 2- 8" Cake Layers
Ingredients
- Almond Oil (or any vegetable oil of your choice) 1cup + 2 Tablespoons (260ml)
- All Purpose Flour 1½ Cups (195g)
- Cake Flour ¾ cup (90g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda 1½ teaspoons (7g)
- Salt ¾ teaspoon
- Ground Cinnamon 1 Tablespoon (15g)
- Granulated Sugar ¾ cup (150g)
- Light Brown Sugar ¾ cup (158g)
- Ground Flax Seeds 8 Tablespoons (56g)
- Almond Milk 12 Tablespoons (180g)
- Vanilla Extract 1 Tablespoon (15ml)
- Carrots Shredded from 5 medium carrots approx 2½ cups (300g)
- Pecans ground fine 1½ cup
- Zest of 1 Orange
Instructions
- In a large mixing bowl combine the ground flax and the almond milk. Set aside for about 5 minutes until thickened. These are called flax eggs.
- Meanwhile in another bowl sift together the flours, cinnamon, baking powder, baking soda and salt together.
- To the flax "eggs" add both sugars, the oil, vanilla extract and zest of orange. Whisk everything well to incorporate to a smooth mixture.
- Shred the carrots and chop the pecans (I like mine finely ground) and add to the sugar / oil mixture.
- Add the sifted dry ingredients to the liquid mixture all at once and stir to combine well.
- Portion batter into cupcake liners and bakery from approximately 25-30 minutes or Until They Are Done
Notes
Carrot cake can be kept at room temperature for up to 4 days wrapped in an airtight container. Or frozen for up to 1 month wrapped well.
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