- 3/4 cup sucanat or light brown sugar
- 3/4 cup coconut oil, melted
- 3 large eggs , lightly beaten
- 4 medium grated carrots (about 1/2 cup)
- 1/3 cup raisins
- grated zest of 1 large orange
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- Glaze:
- 3/4 cup powdered sugar
- 2-4 Tablespoons orange juice
I have a really cool bread machine, and I’ve been experimenting with cakes in it lately. Not because it’s any faster, but with two toddlers, it’s a little more convenient. I can toss the ingredients in and walk away. Come back two hours later and there’s cake. So, I decided to try this Yummy Scrummy Carrot Cake recipe (go to the site to find the “normal” baking directions if you don’t have a bread machine). It looks delicious and a little different than my usual carrot cake. I love that it has orange rind in the cake and orange juice in the glaze. I’ve never seen that in carrot cake, but it’s so yummy!
I think I’ll mix in citrus rind in a few more veggie-based cakes (zucchini muffins or brownies especially) and see if that’s super tasty too. This cake is so moist and delicious and I really like the orange glaze, even though I would usually frost with cream cheese icing. I think the citrus glaze makes it a more refreshing, breakfasty cake. Fantastic. I’d definitely make this again.
Ingredients
Instructions
Place all cake ingredients, except raisins, in bread machine and run on CAKE cycle. Drop in raisins when machine allows for adding fruit or nuts (after primary mix).
Let cake cool and whisk together glaze ingredients. Glaze cake and serve.
http://veggieconverter.com/2012/12/citrusy-carrot-cake-in-the-bread-machine.html
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
