Carrot Cake with Dates and Raisins
Free of refined sugar and with applesauce for moisture and just a touch of oil, this is a cake you can feel good about eating anytime. Leave out the dates if you want even less natural sugar.
Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 1½ cups raisins
- 1⅓ cups pineapple juice
- 6 dates, diced
- Water for soaking
- 2¼ cups grated carrot
- ½ cup maple syrup
- ¼ cup applesauce
- 2 Tbsp. canola oil
- 3 cups flour
- 1½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ground nutmeg
- 2 eggs, beaten
- Preheat oven to 375°F. Grease and flour a cake pan.
- Combine the raisins with pineapple juice and allow to sit for 10 minutes to soften. In a separate small bowl, cover the dates with water until soft, about 10 minutes. Drain water from dates.
- In a large mixing bowl, combine the raisins and pineapple juice, carrot, maple syrup, applesauce, oil, and dates.
- In a separate large bowl, combine the flour, baking soda, salt, cinnamon, and allspice or nutmeg.
- Combine the dry ingredients with the wet ingredients, and add prepared eggs. Mix well.
- Pour batter into prepared cake pan, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.