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

Serves: 8


  • 1 1⁄2 cups raisins
  • 1 1⁄3 cups pineapple juice
  • 6 dates, diced
  • Water for soaking
  • 2 1⁄4 cups grated carrot
  • 1⁄2 cup maple syrup
  • 1⁄4 cup applesauce
  • 2 Tbsp. canola oil
  • 3 cups flour
  • 1 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄2 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.