Flax Seed Carrot Cake
Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, so carrots were used as a natural sweetener in desserts.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Flax Seed Carrot Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
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In a small bowl, mix the flax seeds with 6 tablespoons of water and set aside for 10 minutes to form a gel-like consistency.
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In a large bowl, combine the grated carrots, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, vanilla extract, and flax seed gel.
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Gradually add the wet mixture to the dry mixture and stir until well combined.
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Fold in the chopped walnuts.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
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Spread the cream cheese frosting evenly over the cooled cake.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.