Divalicious Carrot Cake

Serves: 12

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These ingredients are:
vegetarian iconVegetarian dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Preheat oven to 350° F. Generously grease a 9- by 13-inch pan.

In a medium bowl, whisk together sugar, oil, eggs, vanilla and ginger. In a separate bowl, mix together both flours, nettles, baking soda, salt and cinnamon. Lightly fold the dry ingredients into the wet ingredients. Gently mix in the grated parsnip and carrots.

Pour the batter into the prepared pan and bake for 40 to 50 minutes until a knife comes out clean. Serve with Vanilla-Cinnamon Cream and powdered sugar and/or cinnamon.

Each serving: 570 cal, 32g fat (4.5g sat), 70mg chol, 550mg sodium, 70g carb, 4g fiber, 6g protein

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.

Learn more about our recipes. View guidelines »

More about: baking, cakes, carrots, parsnips

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