Recipe: Carrot-orange cake with marmalade glaze | Style at Home

Ingredients

• 2-½ cups/325 g whole-wheat pastry flour
• ¼ cup/50 g Sucanat or granular palm sugar
• 1 tbsp grated orange zest
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup/180 ml nondairy milk
• 2 tsp egg replacer, such as Ener-G
• ¾ cup/180 ml maple syrup
• ½ cup/120 ml canola oil
• 2 cups/220 g grated carrots
• 1 cup/170 g raisins
• ¼ cup/60 ml orange juice concentrate
• 3 tbsp agave syrup
• 1 tbsp arrowroot starch or cornstarch
• ½ cup/120 ml fruit sweetened marmalade
• 10 oz/280 g canned mandarin oranges (packed in water), drained and patted dry