0
2 cups whole wheat pastry flour, or whole wheat flour
1 tbsp baking powder
1 tsp ground cardamom and cinnamon
1/2 tsp sea salt
1 cup honey
1/2 cup canola oil
3 eggs
1/4 cup milk
1 tsp vanilla
2 carrots, grated
Preheat oven to 375 F (190 C). Grease a 9x13-inch (3.5-L) pan. In a large bowl, stir flour with baking powder, cardamom, cinnamon and salt.
In a medium bowl, beat honey with oil. Beat in eggs one at a time. Add milk and vanilla, and stir in carrots. Pour over dry ingredients and stir until combined. Pour into greased pan. Bake for 30 minutes or until golden brown and a cake tester inserted into centre comes out clean. Cool completely before frosting. Iced cake keeps well, covered, in the refrigerator for several days.
Calories 354, Protein 7g, Carbohydrates 44g, Fat 19g.
No vegetarian cookbook would be complete without a carrot cake recipe. This version produces a moist cake that doesn't rise very much, making it perfect for snacking.