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)
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Preheat oven to 350 degrees.
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Put the carrots, raisins, sweetener, dates, cinnamon, pumpkin pie spice, nutmeg and cloves in a large saucepan.
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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.
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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.
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Spread the batter into a nonstick 9 x 9 baking pan (lined with parchment paper). Bake for 35 to 45 minutes until done.
