Carrot Cake
Ingredients
The cake
-
2
cups
whole wheat pastry flour
-
2 ½
teaspoons
baking powder
-
1 ½
teaspoons
cinnamon
-
¾
teaspoon
fine grain sea salt
-
¾
cup
finely chopped walnuts
-
4
ounces
unsalted butter
-
½
cup
dried dates
-
3
ripe bananas
mashed well
-
1 ½
cups
grated carrots
-
½
cup
plain Greek yogurt
-
2
eggs
lightly whisked
The frosting
-
6
ounces
cream cheese
-
3
tablespoons
agave nectar or maple syrup
Instructions
- Preheat the oven to 350°F and prepare a loaf pan or cake pan with butter and parchment paper.
- Sift together the flour, baking powder, cinnamon, and salt, then mix in the walnuts.
- Combine the melted butter with the chopped dates, breaking up the dates into a paste.
- In another bowl, mix together the mashed bananas and grated carrots, then add the date-butter mixture, yogurt, and eggs.
- Stir in the flour mixture until just combined, then spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, whip together the cream cheese and agave nectar, adjusting sweetness to taste, then frost the cooled cake.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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