Double - Cranberry Carrot Cake
From jo_jo_ba 12 years agoIngredients
- 1/4 tbsp ground flaxseed shopping list
- 1/2 cup hot water shopping list
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1/2 cup quick-cooking oats shopping list
- 2 tsp baking soda shopping list
- 1/2 tbsp baking powder shopping list
- 1/2 tbsp ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp salt shopping list
- 1 tbsp ener-G egg replacer powder shopping list
- 1/3 cup cold water shopping list
- 1/2 cup sugar shopping list
- 1/4 cup brown sugar shopping list
- 1/4 cup oil shopping list
- 1 tbsp toasted sesame oil shopping list
- 2 cups whole-berry cranberry sauce, divided shopping list
- 1 tbsp vanilla shopping list
- 2 cups shredded carrots shopping list
- 1/4 cup dried cranberries shopping list
- 1/3 cup cinnamon chips (optional but good!) shopping list
- 1/2 cup chopped walnuts shopping list
- 1/3 cup ground walnuts shopping list
- 1/4 cup whole flaxseed shopping list
- 1/4 cup ground pecans shopping list
How to make it
- Preheat the oven to 350°F. Grease a 9-cup bundt-style or tube pan.
- In a small dish, whisk together the flaxseed and hot water. Set aside.
- Whisk together the flours, oats, baking soda, baking powder, spices and salt. Set aside.
- In a large bowl, whisk together the egg replacer powder and cold water until smooth, then beat in sugars, flaxseed mixture, oils, 1 1/3 cups of cranberry sauce and vanilla.
- Add the dry ingredients, mixing well.
- Fold in the carrots, cranberries, cinnamon chips, walnuts, flaxseed and pecans.
- Pour into the pan and dollop remaining cranberry sauce on top of the batter.
- Use a knife or chopstick to swirl the sauce into the batter.
- Bake 50 to 55 minutes, until it tests done.
- Cool completely on a rack before turning out.
People Who Like This Dish 1
- jlv1023 Ansonia, Connecticut
- jo_jo_ba Oshawa, CA
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