Abigail'S Cake Recipe

Name: Abigail'S Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: used more carrots and less water, since I didn't use raisins. I used two eggs. Agave instead of maple syrup(just because I didn't have any). More applesauce instead of vegetable oil. No walnuts. Wh…; Ingredients; 1 1/2 cups raisins; 2 cups carrots (grated); 2 cups water (filtered); 2 egg substitute (I used ener-G); 1 1/4 cups maple syrup; 3 tablespoons vegetable oil; 3 tablespoons unsweetened applesauce; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons allspice; 1/2 teaspoon ground cloves; 1 1/2 teaspoons salt; 3 cups spelt flour or unbleached flour; 1 1/2 teaspoons baking soda; 3/4 cup walnuts (chopped)

Servings: persons

used more carrots and less water, since I didn't use raisins. I used two eggs. Agave instead of maple syrup(just because I didn't have any). More applesauce instead of vegetable oil. No walnuts. Whole spelt flour. I think that's it!
Ingredients
1 1/2 cups raisins
2 cups carrots (grated)
2 cups water (filtered)
2 egg substitute (I used ener-G)
1 1/4 cups maple syrup
3 tablespoons vegetable oil
3 tablespoons unsweetened applesauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
3 cups spelt flour or unbleached flour
1 1/2 teaspoons baking soda
3/4 cup walnuts (chopped)

1
Preheat oven to 350u00b0F.Grease a 9-inch spring form pan with spray oil.
2
In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
3
Remove and put in a large bowl. Add the oil, apple sauce, egg, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
4
In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
5
Don't over mix this. Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
6
Once this is done cool on a metal rack and turn onto a plate.

897

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: used more carrots and less water, since I didn't use raisins. I used two eggs. Agave instead of maple syrup(just because I didn't have any). More applesauce instead of vegetable oil. No walnuts. Whole spelt flour. I think that's it!, Ingredients, 1 1/2 cups raisins, 2 cups carrots (grated), and more.

Yes, Abigail'S Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Abigail'S Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions