Combine the flour and baking powder together, and sift.
Use a food processor to grate the carrots.
Coat the pans with oil and cover in paper, or parchment paper. Preheat the oven to 180℃.
Add the ground coconut and raisins to the carrots from Step 2, and stir well.
This is rice syrup. It's difficult to handle!!
Pour the rice syrup into a measuring cup and dissolve in a hot water bath.
Warm up some apple juice a little to make the oil and rice syrup mix together well.
Add in the apple juice, oil, and the rice syrup from Step 5, and stir well.
Add the sifted flour to the bowl from Step 4, and stir well.
Add the liquid concoction from Step 8 to the solid one from Step 9, and lightly mix together.
Pour it into the pan and bake at 180℃ for 20 minutes, lower to 160℃, and bake for an additional 20 minutes. Bake until a skewer inserted into the cake comes out clean.
You're all done.
Story Behind this Recipe
I wanted to make an even more delicious pound cake! So I challenged myself with that goal in mind. I used less oil this time than last time. I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often read.
Adding in rice syrup is what makes this rich. The dough is a bit difficult to handle, though, so I suppose that is that downside to this. Use more rice syrup if you don't like raisins and don't feel like adding a lot of them in. Make it as sweet as you'd like with maple syrup or honey if you don't have rice syrup.