No Eggs Carrot Cake
- 2 cups of finely grated raw carrot
- 1 cup of orange juice: prefer pure OR juice one large orange
- 2 teaspoons vanilla extract
- ¼ cup of extra virgin olive oil
- 1 cup of honey
- ½ cup of crushed drained pineapple
- 2 ½ cups of rice flour
- 2 teaspoon of Bicarb Soda
- 1 teaspoon of cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon ground mixed spices
- e.g. nutmeg, cloves
pimento, ginger, and cloves - ¾ cup of chopped walnuts
- ¼ cup of chopped
hazelnuts or
hazelnut meal
Preheat oven to 180C
Margarine smear a cake tin
Blend the nuts in a food processor to form nut “meal”
Combine while mixing:
Carrots, orange juice, vanilla essence, olive oil, honey, pineapple
In a separate bowl, combine the remaining dry ingredients
(Rice flour, Bicarbonate, Cream of tartar, Cinnamon, Spices)
Fold the dry mixture into the first mixture
Pour into the cake tin
Bake for 50-60 minutes or until starting to turn brown
Remove the cake from the oven and allow to cool for about ten minutes before turning the cake out of the cake tin.
Cover and keep in cake tin.
No Eggs Carrot Cake
Medical Comment on this Recipe:
- Honey has a different taste to refined sugar, but nutritionally there is no advantage of honey over simple refined sugar.
- Lots of fibre in the fruit and carrots.
- Lots of protein in the nuts.
- Fat content may be able to be reduced but at the cost of making your cake dry out faster and be less moist when cooked.