Macrobiotic Recipe

Carrot Cake
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  1. 1 1/2 cups cake flour
  2. 1 cup whole wheat pastry flour
  3. 1 teaspoon baking powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 2 teaspoons cinnamon
  7. 2 tablespoons flax seeds, ground
  8. 1/2 cup soy milk
  9. 1 cup canola oil
  10. 3/4 cup agave nectar
  11. 2 cups carrots, coarsely grated
  12. 2 tablespoons lemon juice
  13. 8 ounces crushed pineapple, well drained
  14. 1/4 cup pecan pieces
  1. In a small bowl, combine the carrots and lemon juice.
  2. In separate small bowl, toss 1 tablespoon of the cake flour with the pecan pieces (if using).
  3. In another small bowl, combine ground flax and soymilk, and then combine with agave and oil, then add carrot mixture and pineapple.
  4. Sift flours, baking powder, baking soda, salt, cinnamon, into a large mixing bowl.
  5. Add wet ingredients to dry and mix until ingredients are evenly moistened, then mix for about 30 seconds until well mixed.
  6. Scrape the batter into the prepared cake pan.
  7. Bake at 375 degrees F for 30-40 minutes or when cake is evenly golden browned and cake tester comes out clean.
Natural Epicurean Academy of Culinary Arts | Vegan and Vegetarian Culinary Arts School