Moist and filling, this cake amazingly contains no oil or sugar.
Ingredients
2 c spelt flour
1 t baking powder
1 t baking soda
1/4 t salt
1 1/2 c water
1 t ground ginger
1 1/4 c dates, chopped
1 c raisins
1 t cinnamon
1/2 c chopped walnuts
2 tbsp freshly ground flaxseed
1/2 t ground cloves
1/2 t ground nutmeg
1/2 c carrot, grated
1/3 c frozen orange juice concentrate, thawed
Directions
In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside. Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes. Place the shredded carrots and pour the hot water mixture over them, and allow to cool completely. Add the walnuts, flaxseed and orange juice concentrate to the carrot mixture and mix well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased cake pan. Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.
