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Chocolate Carrot Cake
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Authored By: Polly Pitchford, Full Spectrum Health™
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A rich and moist healthy treat.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
3/4 cup canola oil1/2 cup orange juice1 cup sugar or Sucanet1/3 cup cocoa powder1 cup silken tofu2 cups carrots, finely grated1 cup whole wheat pastry flour1 cup Brown Rice Flour2 teaspoons baking soda1/4 teaspoon salt1 teaspoon cinnamon
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Serves: 8
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot.
In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened.
Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 446
Calories from Fat 207
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% Daily Value*
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| | Total Fat 23g | 35% | | | Saturated Fat 2g | 10% | | | Mono Fat 13g | | | | Poly Fat 7g | | | | Sodium 403mg | 17% | | | Total Carbs 58g | 19% | | | Dietary Fiber 5g | 20% | | | Sugars 0g | | | | Protein 7g | | | | Vitamin B-6 | 15% | | | Calcium | 6% | | | Iron | 14% | | | Vitamin A | 78% | | | Vitamin E | 24% | | | Vitamin C | 12% | | | Thiamin | 13% | | | Riboflavin | 6% | | | Niacin | 14% | | | Pantothenic acid | 6% | | | Zinc | 9% | | | Copper | 15% | | | Manganese | 85% | | | Selenium | 26% | | | Magnesium | 19% | | | Phosphorus | 19% | | | Potassium | 9% | | | Folate | 8% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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