Maple Carrot Cake
Ingredients
Instructions
- Sift together the dry ingredients.
- Finely mince the carrots in a food processor, then roast and rough chop the walnuts.
- Rough chop the raisins, too.
- Use a whisk to blend the egg, sugar, and maple syrup.
- Add the carrot, raisins, and walnuts and stir.
- Add the olive oil and stir.
- Fold in the dry ingredients with a spatula until even.
- Pour into a pound cake mold lined with parchment paper and bake for 40 minutes in an oven preheated to 180C.
- After it cools, wrap it in plastic wrap, put it in a plastic bag, and let it sit overnight.
- It will become rich, moist, and delicious.
- Although it is hard to see, I used prunes instead of raisins for the cake in the photo.
- It's also yummy that way.
- You can also use a round cake mold.
- I also suggest using almond powder.
- For that, change to 50 g cake flour, 15 g whole wheat flour, and 10 g almond powder.
Nutrition & Diet Analysis (per serving)
1084
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).