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.
INGREDIENTS | SERVES 8
- 1½ cups raisins
- 1⅓ cups pineapple juice
- 6 dates, diced
- 2¼ cups grated carrot
- ½ cup maple syrup
- ¼ cup applesauce
- 2 tablespoons oil
- 3 cups flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice or nutmeg
- Egg replacer for 2 eggs
Preheat oven to 375°F and grease and flour a cake pan.
Combine the raisins with pineapple juice and allow to sit for 5–10 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 egg replacer. Mix well.
Pour batter into prepared cake pan, and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Calories: 394 | Fat: 4g | Sodium: 406mg | Fiber: 4g | Protein: 6g
Commercial egg replacers are convenient, but ground flax meal works just as well. Whisk together 1 tablespoon of flax meal with 2 tablespoons of water for each “egg.” Let it sit for a few minutes and you'll see why it makes such a great binder, as it quickly becomes gooey and gelatinous. If you prefer a store-bought brand of egg replacer, Ener-G Egg Replacer is the most popular, but Bob's Red Mill works quite well, too.