Carrot Cake Recipe
Serves | 9 |
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 |
Occasion | Casual Party |
Description | This cake does not need frosting. Trust me. |
Submitted by |
VeganMilitaryWife
|
Ingredients
- 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)
Optional
- ½ teaspoon sea salt
- 1 cup raisins
- 1 cup walnuts (chopped)
Directions
Step 1
Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 23cm x 23cm (9″ x 9″) baking dish with parchment.
Step 2
Combine first 6 ingredients in a blender and process until smooth.
Set aside.
Step 3
Combine remaining ingredients, except raisins and walnuts, in a large bowl.
Step 4
Pour in wet mixture and stir until combined.
Step 5
Fold in raisins and walnuts, if desired.
Step 6
Pour batter into baking dish and bake for 35-40 minutes, or until a toothpick comes out clean.
Step 7
Let cool.