Cranberry-Carrot Cake with Maple-Cream Cheese Frosting (WFPB)

All Recipes
Treats Thanksgiving New Years Snacks

Prep Time

10 minutes to prepare mise en place

Prep Notes

  • Make sure you have carrots grated small and either fresh cranberries or craisins on hand.
  • If using craisins, add water to them and let them sit  for one to 24 hours in order to soak up the water.
  • Preheat the oven to 350 degrees F.
  • Using a springform pan makes it easier to release this cake in a lovely, intact round, but the same can be achieved with a flexible silicone pan. Lightly oil unless using silicone.
  •  If using the walnuts, toast them in a small dry skillet, over medium heat until they brown lightly.


Cooking Time

30 minutes

Yields

8 slices

Ingredients

8 to 10 ounces fresh cranberries or craisins

If using cranberries, you'll want to add 1/3 sugar; if using craisins, use 1 TBSP sugar just to slurry the fruit

1-3/4 to 2 cups whole wheat pastry or spelt flour

2 TBSP ground flaxseeds, optional but great for adding fiber!

1 teaspoon baking powder (a smidge more if you use 2 cups flour)

1/2 teaspoon baking soda (a smidge more if you use 2 cups flour)

3/4 teaspoon ground ginger

3/4 teaspoon cinnamon

2/3 cup applesauce (if using 2 cups flour or 1/2 cup if using 1-3/4 cups)

1/3 cup maple syrup

2 TBSP safflower or organic canola oil

1 teaspoon vanilla extract

1 cup grated carrot (a smidge more)

Maple-Cream Cheese frosting (see recipe under "Treats")

1/3 cup finely chopped lightly roasted walnuts for top of cake, optional

1/2 to 1 quart raspberries, for top of cake, optional: wash



Directions

  • Make sure your oven is preheated to 350 or 360 degrees.
  • Place the cranberries or craisins in a food processor and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well. Set aside.
  • In a large mixing bowl, combine the flour, optional flaxseeds, baking powder, baking soda, ginger, cinnamon. Stir to combine thoroughly.
  • Make a well in the center and add the applesauce, syrup, oil, and vanilla. Stir until the wet and dry ingredients are completely combined, but don't over-mix.
  • Stir cranberries and carrots into the batter. Pour into a lightly oiled 9-inch round cake pan or springform pan (see prep notes above.) Bake for 30 to 35 minutes depending on the heat of your oven, or until a knife or toothpick inserted into the center tests clean.
  • Once out of the oven, cool cake until room temperature or cover with plastic and refrigerate to get the temperature down.
  • Fetchingly top the cake with Maple-Cream Cheese frosting, your own design of raspberries and walnuts. (Please, take a picture and send it to me at lorileehamann@icloud.com or post on my Harmonic Health Coaching Facebook page. Thank you!)
  • Cut into wedges to serve.





    • Notes

    (Please, take a picture and send it to me at lorileehamann@icloud.com or post on my Harmonic Health Coaching Facebook page. Thank you!)

    Credit

    Inspired by Vegan Holiday Kitchen by Nava Atlas

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