Dairy-free Whole Wheat Carrot Cake

GrubGirl here, GrubDaddy's partner in crime. GrubDaddy has been on a bit of a hiatus, so I'm going to take over for a bit. My style is a little different from GrubDaddy's - a bit more natural, a bit less easy, much less dairy (GrubGirl's mortal enemy is lactose)...but still totally delicious. This post is in honor of GrubDaddy's birthday, which is coming up in two weeks - it's one of GrubDaddy's favorite bread loaf recipes. So without further ado, dairy-free whole wheat carrot cake. Happy birthday, GrubDaddy!

Dairy-Free Whole Wheat Carrot Cake

GrubDaddy and I got a juicer this summer, and I was determined to make use of the "leftovers." This recipe is based on "leftover" carrots from the juicer (make sure to only juice carrots for this recipe).

Carrot juice is delicious, and this carrot cake is pretty tasty too. Just a word of caution, our juicer spits out some hard carrot pieces, so you may need to do some manual "sifting" through the carrot leftovers to pick these out.

Ingredients
4 cups shredded carrots
1 1/4 cups of brown sugar
1/4 cup of EVOO
1 3/4 cups of apple sauce
3 eggs
1 tsp vanilla extract
2 1/2 cups of whole wheat flour
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1 tsp salt
1 tsp ginger
2 ripe bananas - mashed
 

 

 Directions

1. Preheat oven to 350 degrees
2. Mix ingredients together in a large mixing bowl; make sure to mix well
3. Refrigerate mixed ingredients for 30 - 60 min
4. Spray a 5" x 10" bread loaf pan with non-stick spray
5. Put ingredients into the bread loaf pan, it should fill the pan completely
6. Bake for 45 - 55 minutes (depending on your oven); I usually check after 45 minutes with a tooth-pick and then put it in for 5 - 10 minute increments until the toothpick comes out clean.
7. Let cool  for 10 - 15 minutes; serve and enjoy!