Carrot Pound Cake (Egg & Dairy Free) Recipe

Name: Carrot Pound Cake (Egg & Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Whole wheat cake flour; 100 grams Cake flour; 40 grams Beet sugar; 1 1/2 tsp Baking powder; 1 pinch Salt; 100 ml Soy milk; 2 tbsp Maple syrup; 4 tbsp Canola oil; 1 Carrot; 66 ml Raisins

Servings: persons

1
Grate the carrot.
2
Soak the raisins in water (or apple juice) to soften them.
3
Put the whole wheat flour, cake flour, baking powder, beet sugar, and salt into a bowl and mix well.
4
Put the soy milk, maple syrup, and canola oil into a separate bowl.
5
Mix well.
6
Add the grated carrot and the mixture from Step 3 to the bowl from Step 2 and fold in gently.
7
While the mixture is still floury, add the raisins and fold them in gently.
8
Pour into a pound cake pan lined with parchment paper.
9
Drop the pan on the counter to remove air bubbles.
10
Bake in a 160 - 170C oven for around 45 minutes.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 100 grams Whole wheat cake flour, 100 grams Cake flour, 40 grams Beet sugar, 1 1/2 tsp Baking powder, and more.

Yes, Carrot Pound Cake (Egg & Dairy Free) 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.

Carrot Pound Cake (Egg & Dairy Free)

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