This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.
1 1/2 c all-purpose flour
1 c sugar
1/4 c flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 c grated carrots, peeled
20 oz can crushed pineapple in juice, drained
1/4 c chopped walnuts
For the Cream Cheese Frosting:
2 – 8 oz Cream Cheese
1/2 c powdered sugar
2 tsp vanilla extract
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.
½ c walnuts, toasted
1 lb celeriac (celery root), peeled and cut into 1-inch pieces
2 tbsp oil
1 clove garlic, finely chopped
2 tsp chili powder
2 tsp ground cumin
1/2 tsp crushed red pepper
1/4 tsp onion powder
1 tsp dried oregano
1/2 f julienned peeled jicama and/or radishes
1 tbsp lime juice
8 corn tortillas, warmed
1 avocado, sliced
Fresh salsa or pico de gallo
8 lettuce leaves
Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.
This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.
15 oz chickpeas, drained and rinsed
1 c walnuts, soaked for 1 hour
1/2 c celery, chopped
1/2 c bread and butter pickles
1/4 red onion chopped
3 tbsp dill
3 tbsp lemon juice
2 tbsp Dijon
1 tbsp vegan mayo
Dash of hot sauce
Salt and pepper
4 slices of bread
1 tomato, sliced thin
4 slices cheese – vegan or regular
In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.
Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.
This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled
Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.