Carrot cake is a surprisingly polarizing dish.
Most people either LOVE it or are disgusted by the thought of vegetables in their dessert.
I fall into the former camp, however (in the spirit of current G7 proceedings), I believe this recipe has the power to change even the most vehement carrot cake hater. Unity over the breakfast table!
This recipe makes 4 large cakes, but feel free to double if you’re cooking for a crowd. Additionally, this entire recipe is mixed in a food processor.
- 3-4 large carrots
- 1 tsp baking soda
- 1/2 cup whole wheat flour
- 3 TBS maple syrup
- 1/2 cup nondairy milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp powdered ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 TBS unsweetened applesauce
- 1/4 cup walnuts (optional)
- 1/4 cup raisins (optional)
- Maple frosting
- 4 TBS nondairy yogurt
- 1 TBS maple syrup
- 1 tsp nutmeg
- Add carrots to food processor first, grating finely. It should measure about 1 cup after minced.
- Add all other pancake ingredients except for walnuts and raisins and blend until well incorporated.
- Remove blade from food processor and mix in optional walnuts and raisins.
- Preheat a large, lightly oiled skillet on low heat.
- Using a 1/4 cup measure, portion four cakes onto pan and tamp down slightly. They will be large.
- Cook for about 5 minutes each side. While cooking, in small bowl combine all ingredients for frosting.
- Remove pancakes from heat and frost as desired. Serve with warm maple syrup.