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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Chocolate Carrot Cake
Authored By:  Polly Pitchford, Full Spectrum Health™
A rich and moist healthy treat.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 3/4 cup canola oil
  • 1/2 cup orange juice
  • 1 cup sugar or Sucanet
  • 1/3 cup cocoa powder
  • 1 cup silken tofu
  • 2 cups carrots, finely grated
  • 1 cup whole wheat pastry flour
  • 1 cup Brown Rice Flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • Serves: 8
    Cooking Time: 30 minutes - one hour
    Instructions:
    Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon. Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 8
    Amount Per Serving 
    Calories 446
    Calories from Fat 207
     % Daily Value*
    Total Fat 23g35%
      Saturated Fat 2g10%
      Mono Fat 13g 
      Poly Fat 7g 
    Sodium 403mg17%
    Total Carbs 58g19%
      Dietary Fiber 5g20%
      Sugars 0g 
    Protein 7g 
    Vitamin B-615%
    Calcium6%
    Iron14%
    Vitamin A78%
    Vitamin E24%
    Vitamin C12%
    Thiamin13%
    Riboflavin6%
    Niacin14%
    Pantothenic acid6%
    Zinc9%
    Copper15%
    Manganese85%
    Selenium26%
    Magnesium19%
    Phosphorus19%
    Potassium9%
    Folate8%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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