A few days ago I found really small round spring forms in the Easter baking collection at Target, ideal for single-serving cakes. Today, I did my second batch of carrot cakes (the first one without eggs was a bit soggy), so, the carrot cakes are not quite vegan and not quite gluten-free, but they are very tasty, nevertheless.
Carrot cakes (makes 3 small carrot cakes):
- 1/2 cup all-purpose flour
- 1/2 cup quinoa flour
- 2 teaspoons aluminum free baking powder
- 1/4 teaspoon fine-grain sea salt
- pinch nutmeg
- 1/8 ts cinnamon
- 1 large organic free range egg, lightly beaten
- 1 teaspoons whole-grain mustard
- 90 ml almond milk
- 1 ts maple syrup
- 1/4 ts vanilla extract
- 1/8 ts liquid stevia
- 2 large carrots, grated
- 2 TB coconut flakes, sweetened
- 20 pistachios, chopped
- cooking spray (for 3 X 5 inch spring form)
Preheat oven to 400F.
Mix the dry ingredients in a larger bowl (all-purpose flour, quinoa flour, baking powder, salt, nutmeg, cinnamon) and mix well. In a separate bowl, whisk together the wet ingredients (1 egg, mustard, almond milk, vanilla extract, stevia), then pour the wet into the dry ingredients and combine well. Add the grated carrots, the coconut flakes and the pistachios, and mix in well.
Spray the spring pans with some cooking spray, and divide the carrot cake batter into the three spring pans.
Bake at 400F for 35min or until a toothpick comes out clean.
Note: 1 carrot cake: 250kcal.