Maple Date Carrot Cake

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 for breakfast. Leave out the dates if you want even less natural sugar.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups raisins
  • 11⁄3 cups pineapple juice
  • 6 large dates, diced
  • 2 1⁄4 cups grated carrot
  • 1⁄2 cup maple syrup
  • 1⁄4 cup applesauce
  • 2 Tbsp. vegetable oil
  • 3 cups all-purpose flour
  • 1 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground allspice
  • Egg replacer for 2 eggs
  • 2 Tbsp. confectioners' sugar


  • Preheat oven to 375°F and grease and flour a 9-by-13-inch pan.
  • Combine the raisins with pineapple juice and set aside 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.
  • Combine the dry ingredients with the wet ingredients, and add egg replacer. Mix well.
  • Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.