• 2/3 Nat Carrot Cake Day 3

    From Dave Drum@1:3634/12 to All on Wed Feb 1 16:24:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wild Carrot Cake
    Categories: Cakes, Desserts, Fruits, Citrus
    Yield: 2 Cakes

    MMMMM---------------------------ICING--------------------------------
    2 (19 oz ea) pkg silken tofu;
    - drained
    3/4 c Dates; chopped
    1/4 Fresh lemon or lime juice
    2 tb Arrowroot or kudzu
    2 tb Fresh bread crumbs
    1 tb Almond oil
    2 ts Vanilla extract
    2 ts Ground cinnamon
    1 ts Liquid stevia
    +=OR=+
    2 tb Honey, barley malt, or rice
    - syrup
    1/2 ts Orange extract
    1/2 ts Salt

    MMMMM----------------------------CAKE---------------------------------
    4 c (19 oz) sweet brown rice
    - flour
    +=AND=+
    4 c (1 lb) oat flour
    +=OR=+
    35 oz Any whole-grain flour
    1 c Arrowroot or kudzu
    3/4 c + 3 tb fresh ground flax
    - seeds (6 tb seeds)
    2 ts Fresh ground star anise
    1 ts Fresh ground coriander seed
    1 1/2 ts Fresh grated nutmeg
    2 ts Salt
    1 ts Baking soda
    2 1/4 c + 2 tb apple juice
    1 c Oil
    1/4 c Fresh lime or lemon juice
    1/2 c Lecithin granules
    2 ts Liquid stevia
    1 1/2 c Raisins
    1 1/2 c Wild carrot taproot; grated

    Wild carrots are especially good in carrot cake because
    they provide more flavour than commercial carrots do,
    and they're still crunchy after cooking.

    Unlike the usual cakes, in this recipe you add the icing
    before you bake the cake.

    Set the oven @ 350ºF/175ºC.

    To make the icing: In a food processor, combine the
    icing ingredients and process until smooth.

    To make the cake: Mix together the flour, arrowroot,
    ground flaxseed, spices, salt, and baking soda in a
    large bowl.

    In a blender, combine the apple juice, corn oil, lime
    juice, lecithin granules, and liquid stevia and process
    until smooth. Mix the wet ingredients into the dry
    ingredients, being careful not to overmix. Stir in the
    raisins and grated wild carrots.

    Divide the batter evenly between 2 oiled 12" round cake
    pans. Pour the icing over the cake batter in each pan.
    Bake the cakes until the bottom of each one is lightly
    browned, about 40 minutes. Let the cakes cool on wire
    racks before serving.

    MAKES 2 CAKES

    From The Wild Vegetarian Cookbook

    From: http://www.carrotmuseum.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... Unemployment is capitalism's way of getting you to plant a garden.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Fri Feb 2 15:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wild Carrot Cake
    Categories: Cakes, Desserts, Fruits, Citrus
    Yield: 2 Cakes

    MMMMM---------------------------ICING--------------------------------
    2 (19 oz ea) pkg silken tofu;
    - drained
    3/4 c Dates; chopped
    1/4 Fresh lemon or lime juice
    2 tb Arrowroot or kudzu
    2 tb Fresh bread crumbs
    1 tb Almond oil
    2 ts Vanilla extract
    2 ts Ground cinnamon
    1 ts Liquid stevia
    +=OR=+
    2 tb Honey, barley malt, or rice
    - syrup
    1/2 ts Orange extract
    1/2 ts Salt

    MMMMM----------------------------CAKE---------------------------------
    4 c (19 oz) sweet brown rice
    - flour
    +=AND=+
    4 c (1 lb) oat flour
    +=OR=+
    35 oz Any whole-grain flour
    1 c Arrowroot or kudzu
    3/4 c + 3 tb fresh ground flax
    - seeds (6 tb seeds)
    2 ts Fresh ground star anise
    1 ts Fresh ground coriander seed
    1 1/2 ts Fresh grated nutmeg
    2 ts Salt
    1 ts Baking soda
    2 1/4 c + 2 tb apple juice
    1 c Oil
    1/4 c Fresh lime or lemon juice
    1/2 c Lecithin granules
    2 ts Liquid stevia
    1 1/2 c Raisins
    1 1/2 c Wild carrot taproot; grated

    Wild carrots are especially good in carrot cake because
    they provide more flavour than commercial carrots do,
    and they're still crunchy after cooking.

    Unlike the usual cakes, in this recipe you add the icing
    before you bake the cake.

    Set the oven @ 350ºF/175ºC.

    To make the icing: In a food processor, combine the
    icing ingredients and process until smooth.

    To make the cake: Mix together the flour, arrowroot,
    ground flaxseed, spices, salt, and baking soda in a
    large bowl.

    In a blender, combine the apple juice, corn oil, lime
    juice, lecithin granules, and liquid stevia and process
    until smooth. Mix the wet ingredients into the dry
    ingredients, being careful not to overmix. Stir in the
    raisins and grated wild carrots.

    Divide the batter evenly between 2 oiled 12" round cake
    pans. Pour the icing over the cake batter in each pan.
    Bake the cakes until the bottom of each one is lightly
    browned, about 40 minutes. Let the cakes cool on wire
    racks before serving.

    MAKES 2 CAKES

    From The Wild Vegetarian Cookbook

    From: http://www.carrotmuseum.co.uk

    Uncle Dirty Dave's Archives

    MMMMM

    ... Where is the Idiot's Guide to Books for Dummies?
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)