Sugar Free Carrot Cake

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Sugar Free Carrot Cake

 

Yield: One 9-inch cake

*Note: Double the recipe if using a Bundt pan or to make a two layer cake or

9x13-inch cake.

 

Ingredients:

 

2 C. whole wheat flour

1 t. baking powder

1 t. baking soda

1/4 t. salt

1 1/4 C. water

1 1/4 C. dates, chopped

1 C. raisins

1 t. cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/2 t. ground nutmeg

1/2 C. carrot, shredded

1/2 C. chopped walnuts

1/3 C. frozen orange juice concentrate, thawed

 

Method:

 

1. Lightly oil a 9-inch springform pan and set aside.

2. In a small bowl, sift together the flour, baking powder, baking soda, and

salt, and set aside.

3. In a small saucepan, combine the water, dates, raisins, cinnamon, ginger,

cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes.

4. In a large bowl, place the shredded carrots, pour the hot liquid mixture

over the top, and allow to cool completely.

5. Add the walnuts and orange juice concentrate to the carrot mixture and

blend well. 6. Add the dry ingredients to the wet ingredients and stir well

to combine.

7. Pour the batter into the prepared springform pan. Bake at 375 degrees for

45 minutes or until an inserted toothpick comes out clean.

 

Source: veganchef.com

 

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