Carrot Walnut Chocolate-Chip Cake
  • 1cup whole-wheat pastry flournot regular whole-wheat flour
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon ground ginger
  • 1/4teaspoon fine sea salt
  • 9tablespoons real maple syrupGrade B or dark amber
  • 5tablespoons nondairy milk vanilla almond milk, soy milk, or coconut milk beverage
  • 2tablespoons canola oil or other mild oil
  • 1/2teaspoon apple cider vinegar
  • 1/2teaspoon pure vanilla extract
  • 1cup (3 1/2 ounces) peeled, finely shredded carrots, packed
  • 1/3cup walnuts, coarsely chopped
  • Finely grated zest of 1 medium orange (optional)
  1. Position rack in oven middle and preheat to 350°. Oil bottom and sides of a 9-inch round cake pan. Line bottom with parchment paper circle. Do not oil paper.
  2. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a medium bowl. Whisk lightly to aerate ingredients.
  3. In a second medium bowl, whisk maple syrup, milk, oil, vinegar, and vanilla until thoroughly blended. Pour into dry ingredients and whisk until smooth. Stir in grated carrots, walnuts, chocolate chips, and orange zest, if using.
  4. Pour batter into prepared pan and smooth top. Bake 25–35 minutes or until top is golden brown, sides have pulled away from pan, and tester inserted in center comes out clean. Cool on a rack for 5 minutes. Run a thin knife around inside edge, and invert cake onto rack. Carefully peel off parchment paper. Invert again, and allow cake to cool completely before slicing and serving.
Recipe Notes
Nutrition Facts
Carrot Walnut Chocolate-Chip Cake
Amount Per Serving
Calories 188 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 292mg 12%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 188 cal, 9g fat (4g mono, 3g poly, 2g sat), 0mg chol, 3g protein, 27g carb, 2g fiber, 292mg sodium