Monday, October 16, 2017

Oat-Whole Wheat Carrot Cake - No Poured Oils, Plant Strong, Egg- and Dairy-Free


Here is maybe the best Carrot Cake (read: virtuously low-fat, sweet, many-textured, moist and tasty to the max) that I have ever baked.  What a bonus that it is healthy!!  I found it so moist, sweeet and flavourful that I believed a frosting would have ruined it... but feel free to go for the traditional (vegan?) cream cheese frosting if you so desire.

INGREDIENTS:
  • 1 cup rolled or quick cooking oats
  • 1 cup chopped walnuts
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened finely shredded coconut
  • 1 cups grated carrots
  • 1 cup pure maple syrup
  • 1 cup pitted, chopped dates (I used Medjool- you could use raisins, etc.)
  • 1 1/2 teaspoon pure vanilla extract

METHOD:
  1. Assemble tools and ingredients (measured already).  You will need a food processor, a grater (or a blender, what I used), a whisk or mixing spoon, 2 large bowls, a 9" square pan covered in parchment paper or a silicone mat.
  2. Preheat the Oven to 325F/165 C
  3. In food processor, chop oats and walnuts until coarsely ground.
  4. In a large bowl, combine flour, baking powder, baking soda, ginger, salt and coconut.  Stir in the oats and walnuts.
  5. In the other bowl, (or in the blender caraffe), mix together the grated carrots and maple syrup and vanilla. (I skip the "grate carrot" step this way-- just blend them altogether).  
  6. Add the wet ingredients (including the dates or raisins, etc.) to the dry ingredients and stir until well-blended.
  7. Pour batter in pan and bake for about 1 hour.
Cool completely and cut into squares.

Each square should be under 200 calories, 6 g. fat, and 4 g. protein.  

This recipe is adapted from a recipe by WholeFoodsMarket.

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