Carrot Cake
This cake is a delicious dessert. The raisins can be soaked in water for 10 minutes to soften them up. Goji berries make a good substitute for the raisins. One cup almond flour can be added to this recipe for a lighter texture.
INGREDIENTS | SERVES 2
- ½ cup pecans
- ¼ cup dates
- 1 cup shredded carrots
- 1 teaspoon cinnamon
- 1 teaspoon grated ginger
- ½ teaspoon nutmeg
- 1 teaspoon orange zest
- ½ teaspoon salt
- 4 tablespoons raisins or currants
- ½ cup Cake Frosting
Place the pecans in a food processor with an S blade. Process until they are ground fine.
Add the dates to the food processor and continue processing until smooth.
Add the carrots, cinnamon, ginger, nutmeg, orange zest and salt to the food processor and process until it becomes a chunky batter. Stir in raisins.
Place cake batter into a cake pan or casserole dish. Use a spatula to spread a layer of Cake Frosting on top.
PER SERVING:
Calories: 608 | Fat: 40 g | Protein: 10 g | Sodium: 779 mg | Fiber: 9 g
