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1 cup carrots, grated
1 cup raisins (choose an all-natural one)
1/2 cup agave nectar (or 100% pure maple syrup)
1/4 cup dates, nice and chopped
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup all-purpose flour (sub for gluten-free if you desire)
3/4 cup whole wheat flour (sub for gluten-free if you desire)
1/2 cup bran
1 tsp baking soda
1/4 cup walnuts, chopped real good (optional)

Step-by-Step Instructions

  1. Turn up the heat, and set your oven to 175C (350F).
  2. Add all the carrots, sweet raisins, agave, dates, and spices to a large saucepan.
  3. Pour in 1 3/4 cups of water, stir, and get things really hot.
  4. Once boiling, reduce the heat, cover, and simmer until carrots and dates are super soft, stirring occasionally. Then remove that beautiful mixture from the heat and set aside.
  5. In a medium bowl, whisk your remaining ingredients (flours, bran, and baking soda). Stir in the cooled carrot mixture until evenly combined. If you’re feeling the walnuts, you can add those too.
  6. Spread that batter into a nonstick 23cmx23cm (~9inx9in) baking pan, and smooth out the top.
  7. Bake until a fork inserted in the center comes out clean (around 45 minutes).
  8. Serve warm (or at room temperature if you can wait that long) and enjoy—guilt-free!

By Donna Wild