Carrot Cake

Makes 10 servings

Made with fresh carrots and studded with dried apricots and prunes, this unusual combination of ingredients evolves into the moistest and most flavorful Carrot Cake you’ll ever eat. The earthy spices intensify the flavor, elevating this recipe to a whole new level.



2 cups carrots, shredded
1 cup oat flour
1 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup unsweetened applesauce
4 large eggs
½ cup granulated sugar
½ cup honey
½ cup sour cream
1 teaspoon vanilla extract
¼ cup dried apricots
¼ cup prunes



1. Preheat oven to 350°F and coat a 9-×-5-inch loaf pan with non-stick spray.
2. Place shredded carrots on a paper towel-lined plate to absorb excess moisture and set aside.
3. Whisk together both flours, cinnamon, baking soda, nutmeg, and cloves together in a medium bowl.
4. Combine the unsweetened applesauce, eggs, sugar, honey, sour cream, and vanilla extract in a separate large bowl, mixing well.
5. Add the dry Ingredients to applesauce mixture, stirring just until incorporated.
6. Fold in the shredded carrots, dried apricots, and prunes.
7. Pour the batter into the prepared loaf pan. Bake for 35–40 minutes, until a skewer comes out clean.
8. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 192 (9%)
Total Fat 3.72 g (8%)
Saturated Fat 1.399 g
Polyunsaturated Fat 0.737 g
Monounsaturated Fat 1.267 g
Trans Fat 0.001 g
Cholesterol 65 mg
Sodium 389 mg (26%)
Total Carbohydrate: 37.57 g (15%)
Dietary Fiber: 3.1 g (12%)
Total Sugars: 19.07 g
Protein: 4.6 g (8%)
Vitamin A 3429 mcg (147%)
Vitamin C 1.2 mcg (2%)
Vitamin D 13 mcg (2%)
Potassium 287 mg (6%)
Calcium 53 mg (5%)
Iron 1.3 mg (7%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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