 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chocolate Carrot Cake
|
|
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
A rich and moist healthy treat.
|
 |
|
Diet Types: Dairy Free, Vegan, Vegetarian
|
|
|
Ingredients:
3/4 cup canola oil1/2 cup orange juice1 cup sugar or Sucanet1/3 cup cocoa powder1 cup silken tofu2 cups carrots, finely grated1 cup whole wheat pastry flour1 cup Brown Rice Flour2 teaspoons baking soda1/4 teaspoon salt1 teaspoon cinnamon
|
|
|
Serves: 8
|
|
|
Cooking Time: 30 minutes - one hour |
|
| Instructions: |
| Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot.
In a separate bowl, mix the flours, baking soda, salt, and cinnamon.
Spoon the wet ingredients into the dry and mix just until moistened.
Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
|
| Amount Per Serving |
|
Calories 446
Calories from Fat 207
|
|
|
% Daily Value*
|
| | Total Fat 23g | 35% | | | Saturated Fat 2g | 10% | | | Mono Fat 13g | | | | Poly Fat 7g | | | | Sodium 403mg | 17% | | | Total Carbs 58g | 19% | | | Dietary Fiber 5g | 20% | | | Sugars 0g | | | | Protein 7g | | | | Vitamin B-6 | 15% | | | Calcium | 6% | | | Iron | 14% | | | Vitamin A | 78% | | | Vitamin E | 24% | | | Vitamin C | 12% | | | Thiamin | 13% | | | Riboflavin | 6% | | | Niacin | 14% | | | Pantothenic acid | 6% | | | Zinc | 9% | | | Copper | 15% | | | Manganese | 85% | | | Selenium | 26% | | | Magnesium | 19% | | | Phosphorus | 19% | | | Potassium | 9% | | | Folate | 8% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
