Maple-Carrot Energy Cake
Dense, filling, and subtly sweet, every inch of this cake is packed with raisins, nuts, and carrots. It makes a great hiking snack, power breakfast, or guilt-free dessert and is something to turn to whenever you need a boost of energy without time for a meal. Bake, slice, and freeze this cake in individual zip-top sandwich bags and you have 16 wholesome brain-boosting, body-fueling bars to grab, thaw, and enjoy on the go!
Serves: 16Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 tsp. plus ¼ cup olive oil, divided
- 1 Tbsp. plus 1 cup unbleached all-purpose flour, divided
- ¾ cup dried cranberries
- 1 cup pineapple juice
- 2 Tbsp. ground flaxseed
- 6 Tbsp. water
- 2 cups grated carrot
- ½ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 cup white whole-wheat flour
- ¼ cup chopped walnuts
- 1 Tbsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. ground allspice
- ¼ tsp. ground ginger
- ⅛ tsp. ground cloves
- Preheat oven to 375°F. Grease and flour an 8" square cake pan using 1 tablespoon olive oil and 1 tablespoon unbleached all-purpose flour and set aside.
- Place cranberries in a small bowl, add pineapple juice, and set aside 10 minutes to soften. Measure flaxseed into a small bowl, add water, and stir to combine. Set aside to thicken.
- In a large mixing bowl, combine raisins and pineapple juice, carrot, maple syrup, applesauce, and remaining oil. Measure flours, walnuts, baking powder, cinnamon, allspice, ginger, and cloves into another medium mixing bowl and whisk well to combine.
- Add flour mixture to raisin mixture, then add flaxseed mixture and stir to combine.
- Pour batter into prepared pan. Place pan on the middle rack in oven and bake until tester inserted into center comes out clean, 50–60 minutes.
- Remove pan from oven and place on a wire rack to cool to touch. Cut into slices and serve.