Recipe of Favorite Carrot Pound Cake (Egg & Dairy Free)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, carrot pound cake (egg & dairy free). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Carrot Pound Cake (Egg & Dairy Free) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Carrot Pound Cake (Egg & Dairy Free) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook carrot pound cake (egg & dairy free) using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Pound Cake (Egg & Dairy Free):

1. Take 100 grams Whole wheat cake flour
2. Get 100 grams Cake flour
3. Prepare 40 grams Beet sugar
4. Take 1 1/2 tsp Baking powder
5. Make ready 1 pinch Salt
6. Get 100 ml Soy milk
7. Prepare 2 tbsp Maple syrup
8. Prepare 4 tbsp Canola oil
9. Get 1 Carrot
10. Take 66 ml Raisins

Instructions to make Carrot Pound Cake (Egg & Dairy Free):

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

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