This is a family favorite!
Sweetened with apples and dates, this spiced allergy-friendly carrot cake is dairy-free, egg-free, and gluten-free!
Makes (2) 8-inch square or round cakes, or (1) 9x13-inch cake.
- 2 tablespoons flax seed meal or chia seed meal* (more about these as egg substitutes)
- ¼ cup plus 2 tablespoons filtered water
- 1½ cups chopped dates, or 30 pitted dates
- ½ cup water
- 1 small/medium apple chopped very finely in food processor OR ½ cup unsweetened applesauce
- ½ cup barely melted virgin unrefined coconut oil
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup buckwheat flour + ¾ cup sorghum flour (or 1½ cups sprouted spelt flour if not gluten-free)
- 3 cups grated carrots (3 large or 4 to 5 medium carrots)
- 1 cup raisins
- ½ cup chopped nuts
- Preheat oven to 375 degrees Fahrenheit.
- Grease cake pans.
- Then, in large mixing bowl, whisk together flax seed meal (or chia seed meal) and ¼ cup plus 2 tablespoons of water.
- Let sit for 5 minutes to get gummy.
- Meanwhile, blend dates and ½ cup water together in blender or food processor until smooth.
- Then add to mixing bowl.
- If using whole apple instead of applesauce, wash, quarter and deseed apple (no need to peel). Chop until very fine in food processor.
- Then add apples or applesauce, oil, vanilla, cinnamon, allspice and nutmeg to mixing bowl.
- Mix well.
- Add salt, baking soda, baking powder, and flour(s) to mixing bowl.
- Then mix until incorporated.
- Add carrots, raisins and nuts.
- Fold in until incorporated.
- Transfer to prepared baking pan(s).
- Then bake for 45 minutes, when it should have taken on a deep brown color.
- Lightly cover the pans with foil and bake for an additional 15 minutes.
- A toothpick inserted will come out clean before it is really done, so use deep browning as an indicator that the cake is almost done.
- Then transfer pan(s) to cooling rack.
- Let cool in pan(s).
- Serve warm or cold.
- Finally, store uneaten portions in a covered container in the refrigerator. This is delicious on the 2nd day, reheated in a toaster oven!
*The bars can be gluten-free if you use buckwheat and sorghum flours. However, I have not worked out the soaking and/or sprouting of these gluten-free grains.
Do you love carrot cake, too? Have you ever made an allergy-friendly carrot cake?
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