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Breakfasty Carrot Cake


Breakfasty carrot cake

My new (school) year resolution is to get back to baking, and even cooking. Somewhere along they way in the last couple of years, and for whatever reason, I stopped baking and (creatively) cooking.


I've had a bag of carrots sitting in my fridge, and unless I turned those carrots into a break or carrot or something I could have with coffee, they weren't going to get eaten. So yesterday I became inspired to bake for the first time in a long time, as I enjoyed a leisurely day off on a cool Sunday.



I wanted to make a carrot cake that was breakfasty. In other words, a cake that had a good amount of fibre, some protein, not too sweet, and generally hearty.


When I baked in the past I always experimented using different flours. I wanted to do the same yesterday. As I browsed through the Bob's Red Mills flours I found a garbanzo and fava bean flour, which is high in fibre and protein (6g and 7g per 1/4 cup flour, respectively). Perfect! I combined it with all-purpose flour because I still wanted a nice, spongy and soft texture. Alright, let's get to the recipe.


Ingredients


1 1/4 cups all-purpose flour

3/4 cups garbanzo and fava bean flour (Bob's Red Mill)

4-5 carrots (2.5-3 cups)

3/4 cup dark brown sugar

3 eggs

1 cup walnuts (I broke them a little)

1/3 cup soy milk (use any milk)

1/3 cup butter

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/8 teaspoon each allspice and nutmeg

pinch salt (other recipes call for 1 teaspoon)


Directions


  1. Preheat oven to 350 degrees F.

  2. Combine dry ingredients in bowl.

  3. Peel and grate carrots

  4. Combine wet ingredients and sugar

  5. Melt butter for 30-60 seconds and let cool before mixing, then mix into wet ingredients

  6. Add dry ingredients and mix well without overmixing.

  7. Place in a 9 inch loaf pan and cook for 50-60 minutes. Mine was done at 50 minutes.

  8. Let cool before serving or photographing.

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