Carrot Cake

1 cup grated carrots

1 cup raisins

½ cup agave nectar or raw honey

¼ cup chopped dates

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1½ cups whole wheat flour

½ cup oat bran

1 teaspoon baking soda


½ cup chopped walnuts (opt)



  • Preheat oven to 350 degrees.

  • Put the carrots, raisins, sweetener, dates, cinnamon, pumpkin pie spice, nutmeg and cloves in a large saucepan.

  • Add 1 ¾ 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 until there is no steam.

  • 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 (lined with parchment paper). Bake for 35 to 45 minutes until done.

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