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.
tablespoons agave nectar (optional) or 3 tablespoons maple syrup (optional)
Serving Size: 1 (122) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 125 g49 %
Total Fat 14 g21 %
Saturated Fat 5.7 g28 %
Cholesterol 55.8 mg
Sodium 204.1 mg
Dietary Fiber 5 g20 %
Sugars 10.1 g40 %
Protein 5.7 g
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.