Carrot Cake

1 cup grated carrots

1 cup raisins

1/2 cup agave nectar

1/4 cup chopped dates

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves


1 1/2 cups whole wheat flour

1/2 cup oat bran

1 teaspoon baking soda


1/2 cup chopped walnuts (opt)


Preheat oven to 350 degrees.

Put the carrots, raisins, agave, dates, cinnamon, pumpkin pie spice, nutmeg and cloves in a large saucepan. Add 1 3/4 cups water, stir, bring to a boil. Reduce the heat, cover, simmer, stirring occasionally until the carrots and dates are soft (about 10 minutes). Set aside to cool.


In a medium bowl, whisk together the flour, oat bran and baking soda. Stir in the cooled carrot mixture until well combined. Stir in walnuts if desired.


Spread the batter into a nonstick 9 x 9 baking pan and smooth the top. Bake until a wooden pick comes out clean, 35 to 45 minutes.

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