Growing up, the month of march meant two things in my home; my father’s birthday and a small carrot cake. It was just enough for two hearty pieces because my mother never cared much for carrot cake, and I have no memory of her ever having any. Fast forward to last year when Mom reached into the oven to pull out a large baking pan and proceeded to cut three pieces.
It may have something to do with the delicious berries that you don’t often see in a carrot cake recipe, or perhaps the almonds or the delicious blend of spices. Whatever it is, this carrot cake recipe is an absolute winner. Not to mention it’s a lot better for you than traditional carrot cake recipes. Does healthy mean you reap the benefits of a smarter recipe, or does it mean you can just have much bigger pieces and not feel bad about it? That’s entirely up to you, but I dare you to not go back for seconds.
Here’s what you will need.
- 2 cups flour (whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon (ground)
- 1 teaspoon ginger (ground)
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 1 1/4 cups water
- 1 1/4 cups dates (chopped finely)
- 1/3 cup orange juice concentrate (thaw first)
- 1 cup carrots (shredded)
- 1 cup almonds (slivered)
- ½ cup blueberries (dried)
- ½ cup cranberries (dried)
- The first thing you need to do is preheat your oven to 350°F (180° C).
- Next, oil your baking pan and boil the water in a pan.
- Once the water is boiling, add your orange juice concentrate and stir in the dates.
- Remove from heat and bring the water, juice and date mixture to room temperature.
- Whisk together the flour, bakina soda, baking powder and salt in a mixing bowl.
- Mix together the wet ingrediants with the dry ingrediants, and then add all the remaining ingrediants. (Carrots, almonds, blueberries and cranberries)
- Pour your batter into your baking pan and bake for approximitely 50 minutes.
- .. And the most important step, naturally, is to enjoy this delicious carrot cake recipe with your friends!