Lorraine Picot’s Carrot Cake

Name: Lorraine Picot’s Carrot Cake
Ingredients: 3 cups Soft whole wheat flour; 3 ea Eggs, well beaten; 2 tsp Baking soda; 1/2 cup Date purée; 2 tsp Alum-free baking powder; 1 cup Cold-pressed vegetable oil; 1/2 tsp Sea salt; 1 can (396 ml) Crushed, unsweetened pineapple, drained; 2 cups Grated carrots; 1 tsp Cinnamon; 3/4 cup Chopped nuts (walnuts or pecans)

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.