Ingredients for 24 Karrot Cake
- ½ cup raisins
- ¼ cup orange juice
- cups whole wheat pastry flour
- cups white flour
- teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- cups canola oil
- 1 cup maple syrup
- 1 cup soymilk
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 cups grated carrots
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How to Make 24 Karrot Cake
- Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing and flouring the sides, or line cupcake tins with paper liners.
- Soak ½ cup raisins in ¼ cup orange juice for 10 minutes. (For faster soaking, microwave for 3 minutes). Drain raisins, reserving the orange juice.
- In a large bowl, whisk together the following dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground ginger, and ½ teaspoon salt.
- In a separate bowl, combine the wet ingredients: ⅓ cup vegetable oil, 1 cup maple syrup, 1 cup soymilk, 2 tablespoons apple cider vinegar, 1 teaspoon vanilla extract, and 1 teaspoon orange extract. Add the reserved orange juice.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated carrots and the drained raisins.
- Divide batter evenly between prepared cake pans or cupcake tins.
- Bake for 30-35 minutes for cake pans, or 20-22 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
94g
Fat
1g
Carbs
14g
