Spice/Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups whole wheat pastry flour sifted1 tsp baking powder1 tsp baking soda1 cup water1 cup chopped dates1 cup raisins1/4 cup dried sweetened cranberries (optional)1 tsp ground cinnamon1 tsb ground ginger1/2 tsp ground cloves1/2 tsp ground nutmeg1 large carrot shredded1/2 cup chopped walnuts1/3 cup frozen orange juice concentrate, thawed1 egg or 2 egg whites2 tbsp ground flaxseed
Preheat oven to 375 F. Lighly coat 9" round pan with cooking spray
Bring water, dried fruit and spices to boil. Simmer 5 minutes. Add carrots to large bowl and pour in hot fruit and spice mixture. Let cool
Combine sifted flour, baking powder and baking soda in medium bowl and set aside.
To cooled fruit and spice mixture add nuts, orange juice concentrate, egg and flaxseed and combine. Then add flour mixture and combine well.
Bake 20 to 25 minutes or until top is golden brown.
Serve cake place or top with vanilla or plain yogurt if desired. Easily serves 16.
Number of Servings: 16
Recipe submitted by SparkPeople user PEGGYJK.
Bring water, dried fruit and spices to boil. Simmer 5 minutes. Add carrots to large bowl and pour in hot fruit and spice mixture. Let cool
Combine sifted flour, baking powder and baking soda in medium bowl and set aside.
To cooled fruit and spice mixture add nuts, orange juice concentrate, egg and flaxseed and combine. Then add flour mixture and combine well.
Bake 20 to 25 minutes or until top is golden brown.
Serve cake place or top with vanilla or plain yogurt if desired. Easily serves 16.
Number of Servings: 16
Recipe submitted by SparkPeople user PEGGYJK.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 3.5 g
- Cholesterol: 13.3 mg
- Sodium: 115.7 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
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