|Prep time||10 minutes|
|Cook time||35 minutes|
|Total time||45 minutes|
|Meal type||Breakfast, Dessert, Snack|
|Allergy list||Shellfish, Tree Nuts, Wheat|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Description||This cake does not need frosting. Trust me.|
- 1 ½ cups carrots (sliced)
- 1 clementine (or small orange. Zest and segments)
- 1 apple (cored and diced)
- 1 ” ginger (peeled and chopped)
- 6 medjool dates (pitted)
- ¾ cup water
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (freshly grated)
- ½ teaspoon sea salt
- 1 cup raisins
- 1 cup walnuts (chopped)
Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 23cm x 23cm (9″ x 9″) baking dish with parchment.
Combine first 6 ingredients in a blender and process until smooth.
Combine remaining ingredients, except raisins and walnuts, in a large bowl.
Pour in wet mixture and stir until combined.
Fold in raisins and walnuts, if desired.
Pour batter into baking dish and bake for 35-40 minutes, or until a toothpick comes out clean.