This entry was posted on Friday, June 20th, 2008 at 1:06 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Recipes by Type
- Baking Ingredients (2)
- Bread Machine Recipes (1)
- Brown Gravy (1)
- Cobblers (1)
- How to Test Yeast (1)
- Recipes (9)
- Sauces (1)
- Soups (2)
- Thanksgiving Brown Gravy (1)
- Using Chia Flour (1)
Chia Carrot Cake
INGREDIENTS
3 cups Chia Seed Flour
4 cup shredded carrots (about 2.5 lbs whole carrots)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 salt
1/4 cup butter; softened
1 cup light brown sugar
1 cup white sugar
4 room temperature eggs
1 (20 oz) can of pineapple in natural juice, squeezed/strained dry
1/4 cup pineapple juice
Optional:
1 cup sweetened flaked coconut
1 cup chopped walnut
1 cup roasted pistachio nuts
1/2 cup raisins
ICING INGREDIENTS
1 (8 ounce) package light cream cheese
1 teaspoon vanilla extract
1/2 cup butter
1 1/3 cups confectioners’ sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch cake pans with aluminum foil or wax paper and grease.
2. In a medium bowl, sift together flour, baking powder, spices and salt.
3. In a large bowl, cream together butter, sugars and pineapple. Mix in eggs and pineapple juice.
4. Add the flour mixture and mix thoroughly. Fold in carrots and optional ingredients.
5. Pour batter into the prepared pans.
6. Bake 45 minutes or until the top has turned golden brown and cake is firm in the middle.
7. When the cake is done, remove from the oven and let cool. Invert onto a wire rack.
8. Beat icing ingredients together until smooth and spread over cooled cakes.
9. Enjoy!
10. Refrigeration is recommended.