Recipe of Quick Carrot Pound Cake (Egg & Dairy Free)

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Before you jump to Carrot Pound Cake (Egg & Dairy Free) recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Eat.

Many people do not realize that the foods you select can either help you to be healthy or can negatively effect your health. One of the foods you really should be avoiding is any kind of foods you get at a fast food place. These kinds of foods are filled with bad fat and also have very little nutritional value. Because of this we are going to be going over the foods that you should be consuming that will have a positive effect on your health.

Also when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are in addition necessary for maintaining your health. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a mild honey dressing.

Following a few of the suggestions above you will notice that you'll be living a healthier life. Something that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to carrot pound cake (egg & dairy free) recipe. You can cook carrot pound cake (egg & dairy free) using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Carrot Pound Cake (Egg & Dairy Free):

1. Prepare 100 grams of Whole wheat cake flour.
2. Get 100 grams of Cake flour.
3. Prepare 40 grams of Beet sugar.
4. Get 1 1/2 tsp of Baking powder.
5. Prepare 1 pinch of Salt.
6. Take 100 ml of Soy milk.
7. Get 2 tbsp of Maple syrup.
8. Provide 4 tbsp of Canola oil.
9. Take 1 of Carrot.
10. Take 66 ml of Raisins.

Steps to make Carrot Pound Cake (Egg & Dairy Free):

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

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