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  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
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    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
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      • Chocolate, Oat Cookie
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Carrot Cake

Ingredients
1st
Carrot, graded, loosely packed, 2 cups
Flax, ground, 1 Tablespoon
Maple syrup, 1/2 cup
Tahini, 1 Tablespoon mixed with 3/4 cup          water
Banana, smashed, 1/3 cup (about 1
       banana)
Vanilla extract, 1 teaspoon
Apple cider vinegar, 1/2 teaspoon
Lemon zest, 2 teaspoons

2nd
Whole wheat flour, 1.5 cups
Cinnamon, ground, 2 teaspoons
Ginger, ground, 1/2 teaspoon or 1 heaping        Tablespoon of finely graded fresh
       ginger.
Baking powder, 2 teaspoons
Baking soda, 1/2 teaspoon
Salt 1/4 teaspoon

3rd
Raisins, 1/2 cup
Walnuts, chopped, 1/2 cup



Directions


Preheat the oven to 350F

Soak the raisins for about 10 minutes. 
(I like to soak them in 3/4 cup of hot water then use the water to mix with the tahini. No sense in wasting nourishment or flavor)

Mix the 1st ingredients together and let set for a couple of minutes. 

In another bowl whisk together the 2nd ingredients.

Pour the wet ingredients over the dry and stir until combined.

Fold in the raisins and walnuts.

Pour into a lightly oiled 4"x 8"x 3"bread pan or an 8"x8" square pan

Cook at 350F for 45 minutes.

Remove from the oven and let cool in the pan for 10 minutes before removing. 

It'staking me 40 minutes of prep time. 

  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy