3 1/4 cups spelt flour
2 cups Sucanat
1 Tbl baking soda
1/4tsp sea salt
1/4tsp ground all spice
1 ¾ cups carrot juice
6Tbl safflower oil
2 Tbl raw apple cider vinegar
1tspvanila 1/3 cup ginger juice
1 1/2 cups carrot duff (the carrot pulp from juicing)
½ cup raisins
1.Preheat the oven to 350°F. Assemble a 9to10-inch springform pan with a piece of parchment covering the bottom. Juice enough carrots to get the1 ¾ cups juice needed. Capture the duff while juicing and set these aside.
2.In a large mixing bowl, sift together the dry ingredients. Add the Sucanat and mix well with a wire whisk. In a small mixing bowl, combine the wet ingredients and mix well with a wire whisk. Add the wet to the dry and mix well with a rubber spatula. Fold in the carrot duff and raisins.
3.Pour the batter into the spring form pan and bake at 350°F for 40 minutes and without opening the oven door, turn the heat up to 400°F and bake for an additional 40 minutes. Remove from the oven when a toothpick in the center comes out clean.
You are invited to join Mark’s highly praised on-line cooking class membership program, teaching healthy meal preparation that integrates the many benefits of vegan, vegetarian, raw food, gluten free and plant-based diets. As Mark says, “The Best Health Care Is Self Care” and he should know after teaching hundreds of people just like you and traveling the world sharing this wisdom with all of his students.