Hi, I am Kate. Today, I will show you a way to prepare carrot pound cake (egg & dairy free) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot Pound Cake (Egg & Dairy Free) Recipe
Carrot Pound Cake (Egg & Dairy Free) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Carrot Pound Cake (Egg & Dairy Free) is something that I have loved my whole life.
To be with this particular recipe, we must prepare a few ingredients. You can have carrot pound cake (egg & dairy free) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Pound Cake (Egg & Dairy Free):
- Take 100 grams Whole wheat cake flour
- Prepare 100 grams Cake flour
- Make ready 40 grams Beet sugar
- Get 1 1/2 tsp Baking powder
- Get 1 pinch Salt
- Take 100 ml Soy milk
- Make ready 2 tbsp Maple syrup
- Prepare 4 tbsp Canola oil
- Get 1 Carrot
- Get 66 ml Raisins
Steps to make Carrot Pound Cake (Egg & Dairy Free):
- Grate the carrot. Soak the raisins in water (or apple juice) to soften them.
- Put the whole wheat flour, cake flour, baking powder, beet sugar, and salt into a bowl and mix well.
- Put the soy milk, maple syrup, and canola oil into a separate bowl. Mix well.
- Add the grated carrot and the mixture from Step 3 to the bowl from Step 2 and fold in gently.
- While the mixture is still floury, add the raisins and fold them in gently.
- Pour into a pound cake pan lined with parchment paper. Drop the pan on the counter to remove air bubbles. Bake in a 160 - 170℃ oven for around 45 minutes.
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