I’M ALLERGIC TO WALNUTS.. WALNUT FREE CARROT CAKE
INGREDIENTSFor the Bread
1 1/4 cup organic flour
1 tsp baking powder
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/4 teaspoon ground nutmeg
1/2 tablespoon organic salt
3 organic eggs
1 cup organic sugar
1 cup vegetable oil
2 tablespoons pure vanilla extract
2 cups grated carrots (from about 4 medium carrots)
1/2 cup golden raisins
1/2 cup toasted chopped pecans
For the Frosting
4 oz softened cream cheese
2 tablespoons softened butter
1 cup sifted powdered sugar
1 tsp pure vanilla extract
1/4 tsp organic salt
1/4 cup toasted chopped pecans
PROCESSPreheat the oven to 350 degrees.
Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper.
In a medium sized bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, whisk the eggs and sugar until consistency is light and fluffy.
While whisking, slowly our in the oil until well combined, then add the vanilla.
Stir the dry ingredients into wet until just combined.
Fold in carrots and 1/2 cup of pecans
Pour batter into prepared pan and bake for about 1 hour and 10 minutes until a toothpick inserted into the center comes out clean
Let it cool slightly in pan, then turn out onto a wire rack to cool completely.
While batter bakes, make the frosting. In a large bowl, using a hand mixer, beat the cream cheese and butter until smooth.
Add the powdered sugar, vanilla, and 1/4 teaspoon salt and beat until smooth.
Spread frosting over loaf the cooled loaf and sprinkle with chopped pecans.
Recipe Adapted From : Delish.com