Carrot Cake
By Mary McDougall
This cake is extremely moist and full of great flavors from carrots, dates and spices
Serves: 12
Prep Time: 20 min
Cook Time: 45 min
Ingredients
Directions
1 Preheat oven to 350 degrees
2 Put the carrot, raisins, agave, dates, cinnamon, allspice, nutmeg and clove in a large saucepan. Add 1 3/4 cups water, stir and bring to a boil. Reduce the heat, cover and simmer, stirring occasionally, until the carrots and dates are completely soft, about 10 minutes. Remove from heat and set aside to cool.
3 In a medium bowl, whisk together the all-purpose and whole wheat flours, bran and baking soda. Stir in the cooled carrot mixture until evenly combined. Stir in the walnuts, if using them.
4 Spead the batter evenly into a silicone 9″x9″ baking pan and smooth the top. Bake until a wooden pick inserted into the center comes out clean, about 45 minutes. Serve warm or at room temperature.
