Preheat oven to 350 degrees. Grease an 11-inch springform pan.
Sift the baking mix, then measure and add it to a large mixing bowl. Add the Sucanat, baking soda, cinnamon, salt, allspice and nutmeg and whisk well.
In another, smaller bowl, add the carrot juice, water, ginger juice, coconut oil, apple cider vinegar and vanilla extract and whisk well.
Add the wet ingredients to the dry ingredients, then add the grated carrots and currants. Mix well.
Pour the batter into the springform pan and bake 65 to 70 minutes, until a toothpick comes out clean.
Once cooled, frost with Cashew Cream Frosting and garnish with walnuts, pistachios, coconut or carrots as desired.
*Sucanat and Pamelas Baking & Pancake Mix are both available at Whole Foods.
1 2/3 cup Sucanat (pure dried sugar cane juice)*
¾ Tbsp. baking soda
1½ tsp. cinnamon
¼ tsp. Kosher salt
¼ tsp. allspice
1/8 to ¼ tsp. fresh grated nutmeg
1¾ cup fresh carrot juice
½ cup water
1/3 cup fresh ginger juice
3/8 cup unrefined coconut oil, melted
2 Tbsp. apple cider vinegar
1½ tsp. vanilla extract
2 cups carrots, grated
1 cup currants
Cashew Cream Frosting (recipe here)
Handful chopped walnuts, chopped pistachios, shredded coconut or shredded carrots, for garnish
This article appears in September 2013.