Lorraine Picot’s Carrot Cake
December 21, 2000 Other Contributors
About
This recipe came from the kitchen of Lorraine Picot, a holistic registered nutritional consultant. The date purée is made separately and the recipe can be found at this link. Serve the cake with Lorraine’s Tofu Whipped Cream.
Ingredients
| Soft whole wheat flour | 3 cups | |
| Eggs, well beaten | 3 ea | |
| Baking soda | 2 tsp | |
| Date purée | 1/2 cup | |
| Alum-free baking powder | 2 tsp | |
| Cold-pressed vegetable oil | 1 cup | |
| Sea salt | 1/2 tsp | |
| Crushed, unsweetened pineapple, drained | 1 can (396 ml) | |
| Grated carrots | 2 cups | |
| Cinnamon | 1 tsp | |
| Chopped nuts (walnuts or pecans) | 3/4 cup |
Directions
- Preheat oven to 350 F ( 325 F for a Pyrex pan ).
- Sift together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine eggs, date purée, oil, grated carrots, crushed pineapple and chopped nuts. Gradually add dry ingredients and mix well.
- Pour into a rectangular cake pan. Bake for 40-45 minutes.
Editor’s Note
Vegetable oil usually refers to any oil that’s plant-based. It includes oils that come from fruits, nuts, seeds and beans. If you are avoiding plant oils high in omega-six fatty acids, consider a fruit oil for this recipe. Olive or avocado oil may work if you can find one with a mild enough flavour. Coconut oil would work quite well with the flavours, but because it’s a highly saturated fat, it will need to be melted first. Coconut oil will melt quickly in a small pot over very low heat. You can also put it in a glass or metal container and place that container in warm water. Butter would also work well for this recipe. Melt first, cool, and continue with the recipe.
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