Prep 0 mins
Cook 50 mins
This carrot cake is dense and is more bread-like than cake-like. It is naturally sweetened with banana and dates. Without frosting, it is great eaten as a snack or alongside a salad. With frosting, it becomes a healthy dessert.
- 2 cups whole wheat pastry flour
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup finely chopped pecans or 3⁄4 cup walnuts or 3⁄4 cup dry roasted macadamia nuts
- 4 ounces unsalted butter, heated until just melted
- 1⁄2 cup dried dates, seeded and finely chopped into a paste
- 3 ripe bananas, mashed well (1 1/4 cups)
- 1 1⁄2 cups grated carrots (about 3 medium)
- 1⁄2 cup plain nonfat yogurt
- 2 eggs, lightly whisked
- 6 ounces cream cheese, room temperature (optional)
- 3 tablespoons agave nectar (optional) or 3 tablespoons maple syrup (optional)
- Preheat oven to 350°F Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
- Sift together the flour, baking powder, cinnamon, and salt. Stir in the pecans and set aside.
- Stir the dates into the melted butter, breaking up the dates a bit.
- In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
- Spoon into the prepared pan. Bake for 50-60 minutes or until a toothpick tests clean in the center of the cake. Remove from oven and let cool.
- Frosting (optional): Whip together the cream cheese and agave nectar. (Adjust sweetness to suit your tastes.) When the cake has completely cooled frost the top of the cake.