Carrot Cake

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Myrtle is our M&M lady who always lures us with her delicious mouth watering deserts. This is one of them.


  1. Preheat oven to 350F
  2. Line a 9×12 in. panwith parchment paper
  3. In a small bowl mix together flax meal and water, let stand for 1-2min.
  4. In a mixing bowl combine brown sugar, applesauce, milk, vanilla, shredded carrots and flax mixture.
  5. In another mixing bowl combine flour, salt, baking powder, baking soda and pumpkin pie spice. Add the wet mixture along with raisins and walnuts. Gently mix until al ingredients are wet. Do not over mix.
  6. Pour into pan and level. bake 20-25 min or until toothpick comes out clean.
  7. Cool the pan for about 15 minutes and then turn the cake out of the pan. Cool completely before frosting.

Creamy frosting:

  1. Blend all the ingredients until smooth.
  2. Refrigerate 1-2 hrs to thicken


2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
2 cups shredded carrot
3 tbs flax meal
9 tbs hot water
1/2 cup unsweetened applesauce (GOH recipe)
1/2 cup brown sugar
1 cup almond/soy milk
1 tsp vanilla
1/2 tsp sea salt
1/2 cup raisins
1/2 cup finely choped walnuts
Creamy Frosting:
7 oz firm tofu
1/2 cup raw cashews
1/4 cup maple syrup
1/4 cup water
1/2 tsp vanilla
1/8 tsp salt
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