Saturday, November 19, 2016

Healthy Carrot Cake

2 TBSP flax seed meal
6 TBSP water

1 1/2 cups chopped dates or 30 pitted dates
1/2 cup water

1/2 cup unsweetened applesauce
1/2 cup melted coconut oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg

1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sprouted spelt flour

3 cups grated carrots
1 cup raisins

Combine flax seed meal and 6 TBSP water and let sit for 5 minutes. Blend dates and 1/2 cup water in a blender until smooth. Mix applesauce, oil, vanilla, and spices in a mixing bowl. Add flax seed and date mixtures. Mix well, then add salt, baking soda, baking powder, and flour. Mix well, then fold in carrots and raisins until fully incorporated.

Bake at 375˚ in 9x13 pan or two 9 inch round pans for 45 minutes, then cover and bake for an additional 15 minutes until the top is dark brown.

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