Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, carrot pound cake (egg & dairy free). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Carrot Pound Cake (Egg & Dairy Free) is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Carrot Pound Cake (Egg & Dairy Free) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook carrot pound cake (egg & dairy free) using 10 ingredients and 6 steps. Here is how you cook it.

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

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

Instructions 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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