This recipe is such a healthier treat than traditional carrot cakes, but it is every bit as delicious. I like to serve this cake with this Dairy-Free Cream Cheese Frosting and coarsely chopped walnuts, but feel free to use whatever dairy-free frosting you like.
Makes one 10" cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 1 cup chopped pitted Medjool Dates
- Boiling water
- 1 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 t. ground cinnamon
- 1/2 t. ground ginger
- 1 cup finely ground walnuts
- 2 T. flax meal
- 3/4 t. baking soda
- 3/4 t. salt
- 3/4 cup maple syrup
- 1/4 cup canola oil
- 3 T. dairy-free soy margarine, melted
- 2 t. cider vinegar
- 1 t. vanilla extract
- 2 T. Egg Replacer mixed with 3 T. hot (not boiling) water
- 1 cup grated carrot
- 1/2 cup raisins
- For Serving:
- 1 Recipe Dairy-Free Cream Cheese Frosting (see Head Note)
- coarsely chopped walnuts (optional)
1. Preheat the oven to 325 F. Lightly oil a 10 inch spring-form pan. In a small bowl, combine the chopped dates with boiling water just to cover. Let soak for 15 minutes.
2. In a food processor, process the flours, cinnamon, ginger, walnuts, flax meal, baking soda and salt until the mixture resembles fine crumbs. Transfer the mixture to a mixing bowl and set aside.
3. Process the dates with the soaking water in a food processor until smooth. Add the maple syrup, canola oil, melted margarine, cider vinegar, and vanilla extract and process. Add the Egg Replacer mixture and process until smooth.
4. Add the wet ingredients to the dry, stirring until the mixture is just combined. Stir in the grated carrot and raisins until evenly distributed, and pour the batter into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake emerges clean. Let the cake cool completely on a wire cooling rack before icing with Dairy-Free Cream Cheese Frosting. After icing, coat the sides with coarsely chopped walnuts if desired.