Fruity Spicy Carrot Cake
A healthy carrot cake that's low in fat, high in flavor, and made with natural sugars: moist, fruity, spicy + bonus fiber!
Combine in a large bowl:
1 1/2 c whole spelt flour (or whole wheat)
1/2 c wheat bran
Next, sift in:
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Combine separately and beat together (easy to do in a blender):
1c prune puree (you can add apricots, raisins and/or dates to the puree)
*1/3 c honey
3/4 c milk or milk substitute
1 Tbsp vanilla extract
Mix wet and dry until just combined (don't over-mix), then fold in:
2 c grated carrots
1/4 c chopped candied ginger (optional)
Pour into pan/s that have been generously greased and dusted with flour. (Use a medium sized pan: square, round, bundt, or 2 loaf pans.)
Optionally sprinkle 1/2 to 1c chopped pecans or walnuts on top.
Bake in a preheated oven at 350 for about 50 minutes - it will be ready when the center springs back when touched. (The baking time will be less if using 2 pans.) Rotate pan/s half way through baking.
*For a lighter cake, separate the whites from the egg and whip
whites to form peaks - add honey and whip well. Mix the yokes with the
other wet ingredients. Combine wet and dry and fold in carrot.
Carefully fold in white/honey mixture.