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Peanut Butter Carrot Cake

Peanut Butter Carrot Cake

A moist and fluffy macrobiotic carrot cake containing no eggs or dairy products. Delicious, mouthwatering peanut butter and fresh carrots make for a great combination.

Ingredients: 1 small pound cake

Carrots
100 g
Superfine whole wheat flour
50 g
Cake flour (unbleached, if possible)
50 g
Beet sugar
80 g
Baking powder (aluminium-free, if possible)
1 teaspoon
Unsweetened peanut butter
80 g
Soy milk
30 ml

Steps

1. Knead the peanut butter and whole wheat flour together.
2. Add the grated carrot and mix thoroughly.
3. Fold in the dry ingredients, then add the soy milk and mix together until no trace of flour remains (do not knead).
4. Pour the dough into a mould and bake in the oven at 180℃ for 15 minutes. Cover with aluminium foil and bake for a further 25 minutes, and it's done.

Story Behind this Recipe

This is a veggie macrobiotic cake without eggs or dairy products.