Carrot Pound Cake (Egg & Dairy Free)

• 100 grams Whole wheat cake flour
• 100 grams Cake flour
• 40 grams Beet sugar
• 1 1/2 tsp Baking powder
• 1 pinch Salt
• 100 ml Soy milk
• 2 tbsp Maple syrup
• 4 tbsp Canola oil
• 1 Carrot
• 66 ml Raisins

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

whole wheat cake flour, flour, sugar, baking powder, salt, milk, maple syrup, canola oil, carrot, raisins

Taken from cookpad.com/us/recipes/147354-carrot-pound-cake-egg-dairy-free (may not work)