Carrot Cake

Serves 9
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy Tree Nuts, Wheat
Dietary Oil Free, Vegan
Meal type Breakfast, Dessert, Snack
This cake does not need frosting. Trust me.

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cup raisins (divided)
  • 3/4 cups water
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons apple cider vinegar
  • zest of 1 orange
  • 2 teaspoons fresh grated ginger
  • 1 cup carrots, grated (about 3 medium carrots)

Optional

  • 1/4 teaspoon sea salt
  • 3/4 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F and line a 9x9 baking dish with parchment.
2. Combine dry ingredients in a large bowl. Set aside.
3. Combine water, 3/4 cup of the raisins, applesauce, vinegar, and orange zest in a blender and process until smooth.
4. Add carrots and ginger and pulse until just combined.
5. Fold wet mixture into dry mixture, until just combined. Do not over mix. Fold in remaining raisins and walnuts, if desired.
6. Pour batter into parchment lined baking dish and bake for 35-45 minutes, or until a toothpick comes out clean.
7. Let cool.