My intolerance to dairy comes in waves and recently I have been very sensitive to dairy foods. I made this very moist (almost brownie like) carrot cake with very little oil and replaced the regular milk and eggs with lactose free yoghurt and applesauce. It was a lot denser and moister than regular carrot cake but I really enjoyed the moist fudgy consistency - perfect dessert cake.
Ingredients:
- 1/2 cup greek yoghurt*
- 1.5 cups applesauce
- 1/2 cup maple syrup
- 1 tbsp oil
- 1/2 cup wholemeal flour
- 1/2 cup white flour
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup grated carrot
- 2/3 cup raisins
-1/2 cup walnuts
- 1/4 cup pumpkin seeds
*I used lactose free yoghurt. Could be replaced with soy yoghurt to create a vegan cake.
Mix wet ingredients together until smooth and well blended. Sift Flour and spices together in a separate bowl creating a well for the wet ingredients. Fold in wet ingredients and gently mix in carrot, raisins, walnuts and seeds. Place mixture in a lined cake tin and bake @170 for 60-90 minutes (until cake is firm to touch). Cool and remove from tin - serve with maple syrup (pictured) or cream cheese frosting.
No comments :
Post a Comment