Whole Wheat Flour 2 cups
Baking Powder 1 teaspoon
Baking Soda 1 teaspoon
Salt 1/4 teaspoon
Water 1 and 1/4 cups
Dates, chopped 1 and 1/4 cups
Raisins 1 cup
Allspice Powder 1 teaspoon
Carrots, shredded 1 cup
Walnuts, chopped 1 cup
Carrot Juice (or any other juice) 1/3 cup
Water or some more juice as required depending upon the consistency of the batter.
Yield: One 8 inch or 9 inch cake.
Procedure :
1. Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
2. Sift together the flour, baking soda and powder and salt; set aside.
3. In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
5. Once it is cool add the chopped walnuts and carrot juice; combine it well.
6. Add the dry ingredients to the wet ingredients and stir well together.
7. Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
9. This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.
My Notes:
1. The original recipe calls for 1/2 cup each of shredded carrots and walnuts, but I have increased it to 1 cup each. I also used allspice powder instead a mix of various other spices because I didn’t have them in hand.
2. Also frozen orange juice concentrate has been used in the recipe, which I have substituted with carrot juice I had, which was not sweetened with added sugar. You may want to add about a tablespoon or 2 of water/juice to adjust the consistency of the batter.
