| Gingered
Carrot Cake
Makes
8-10 servings
Carrot
cake is a traditional favorite: moist, sweet, hearty and smothered
with a creamy frosting. But did you know that veggie desserts
can actually be good or you? Made from whole grain flour and sweeteners,
with organic carrots, light oil and nuts, Christina's Gingered
Carrot Cake satisfies without compromise. The complex sugars in
this dessert give you sweet taste without the roller coaster of
emotions associated with sugar. And with the rich caramel glaze,
you'll never miss the cream cheese -- and neither will your thighs!
Cake
1
cup pecan pieces
3
cups whole wheat pastry flour
3
teaspoons baking powder
1/4
teaspoon sea salt
1
teaspoon powdered ginger
1
teaspoon ground cinnamon
2-1/2
cups grated carrots
1/2
cup unsweetened applesauce
1/2
cup light olive oil
1/2
cup brown rice syrup
1
teaspoon pure vanilla extract
1/2
to 2/3 cup vanilla soymilk
Orange
Caramel Glaze
1/4
cup vanilla soymilk
2/3cup
brown rice syrup
2
tablespoons barley malt
grated
zest of 1 orange
To
make the cake:
Preheat
oven to 275 degrees and spread pecans on a baking sheet. Bake
until fragrant, about 15 minutes. Remove from oven and coarsely
dice. Set aside.
Lightly
oil and flour a standard bundt pan. Raise the oven temperature
to 325 degrees.
Combine
flour, baking powder, salt and spices in a mixing bowl. Whisk
briskly. Stir in carrots, applesauce, oil, syrup and vanilla.
Slowly add soy milk. Blend until a thick, spoonable batter forms.
Spoon evenly into the prepared pan and bake until the center of
the cake springs back to the touch or an inserted toothpick comes
out clean, 45-50 minutes. Remove from and allow the cake to stand
for about 10 minutes before inverting onto a serving platter.
Cool completely before glazing.
To
make the glaze:
To
make the glaze, combine ingredients in a saucepan and cook over
medium heat until the mixture foams. Reduce heat to low and cook
the glaze until it reduces and thickens, 5-7 minutes. Immediately
spoon over cake, repeating the glaze for several coats until the
glaze is used up. Garnish with orange slices and serve.
|
