Sugar Free and Vegan Carrot Cake
Ready In: 1 hr 30 mins
Serves: 12
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄4 cups water
- 1 cup dates, chopped
- 1 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup carrot, grated
- 1⁄3 cup frozen orange juice concentrate, thawed
Directions
- In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
- Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
- Bring to a boil, reduce heat, and gently simmer for 5 minutes.
- Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
- Add the orange juice concentrate to the carrot mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Pour the batter into a lightly greased cake pan.
- Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.
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