Carrot Cake
Use some of your carrot kraut for something sweet! Try this spicy cake recipe while using preserved produce.
Ingredients
- 2 cups flour substitute oat or almond flour and add 1 Tbsp ground flax as well
- 2 tsp each baking powder and soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp. ground ginger
- ¼ tsp ground allspice
- 1 ½ cups sugar
- 4 each large eggs
- 1 ¼ cup ghee (clarified butter) or coconut oil
- 3 cups Carrot Kraut see seperate recipe
- ½ cup walnuts or pecans try sunflower or pumpkin seeds
- ½ cup dried cranberries or raisins or golden raisins or currants
Instructions
- Preheat oven to 350F.
- Butter and lightly flour two 10 " rounds or one 9x13 rectangle.
- Sift the dry ingredients together into a medium bowl.
- In a seperate large bowl whisk together sugar, eggs, melted/cooled ghee or oil, and zest. Stir in carrot kraut.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, until combined.
- Finally, add the nuts and dried fruit. Pour the batter into the prepared pans.
- Bake until a toothpick inserted in the center or the cake comes out clean, usually 30-40 minutes.
- The center of the cake should look similar to the edges and just begin to crack, remove from the oven to preserve moistness.
Notes
Decorate with your favorite cream cheese icing recipe or with a simple glaze and candied orange peel.