Carrot Cake

Carrot cake
Carrot cake
 

This recipe does not contain any eggs, dairy or nuts – all of which are typically associated with carrot cake – but has all the taste!! You can’t tell the difference between this allergy- free version and regular carrot cake, and is perfect for school lunch boxes, a mid afternoon snack, or a scrumptious dessert.

 

Ingredients:

2 1⁄2 (625 mL) cups all purpose flour

1 cup (250 mL) granulated sugar

2 tsp (10 mL) baking soda

1 tsp (5 mL) ground ginger

1 1⁄2 tsp (7 mL) cinnamon

1⁄2 tsp (2 mL) nutmeg

1⁄2 tsp (2 mL) salt

1 1⁄2 tsp (7 mL) baking powder

1⁄2 cup (125 mL) unsweetened apple sauce

1⁄2 cup (125 mL) canola oil

2 cups (500 mL) carrots, grated

3/4 cup (175 mL) apple juice

1 tbsp (15 mL) balsamic vinegar

Glaze:

1⁄2 cup (125 mL) sugar

1⁄4 cup (50 mL) unsweetened apple juice

1 tbsp (15 mL) lemon juice

Directions:

Preheat oven to 350°F (180°C). Grease and flour a 12 cup (3 L) bundt pan and set aside. Combine flour, sugar, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl. Set aside.

Mix together baking powder and apple sauce in a separate bowl to make a foamy mixture. Add oil, carrots and apple juice and balsamic vinegar. Add wet ingredients to dry ingredients and stir until well combined.

Pour batter into cake pan and bake for 45 to 50 minutes or until cake is golden brown and a tester comes out clean. Cool in pan for 15 minutes then turn cake out onto a rack to cool.

Place sugar, apple juice and lemon juice in a small pot over high heat. Bring to a boil, stirring until sugar has dissolved. Boil for 1 minute or until glaze is slightly syrupy. Brush hot glaze over cake. Continue glazing until all of glaze is used up.

Serves 8 to 10

* To bake as muffins divide batter between 12 muffin cups and bake for 30 minutes or until a cake tester comes out clean. Makes about 12 muffins.

Visit EpiPen.ca for more allergy-friendly recipes

Photo courtesy of EpiPen

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