Low-Sugar Fruity Spicy Carrot Cake

This cake recipe is more like a loaf then a traditional cake. It's chocked full of natural sugars from the carrots and raisins, as well as flavor from the molasses,honey, wheat bran and spice mixture. Great for coffee + tea.

Low-Sugar Fruity Spicy Carrot Cake
inspired by Patty Cake

INGREDIENTS:
1 1/2 cups whole spelt or whole wheat flour (I used whole wheat)
1/2 cup wheat bran
2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup fruit puree of prunes, apricots, raisins, etc. (recipe below)
*2 eggs or 4 egg whites or 1/2 cup egg white product such as egg beaters
*1/3 cup honey or 1/3 cup of honey and molasses
3/4 c milk or milk substitute (soy milk, coconut milk, oat milk, rice milk, hemp milk, etc.)
1 Tbsp vanilla extract or 1/2 Tbsp ground vanilla beans or vanilla paste
2 cups grated carrots
1/4 cups chopped candied ginger (optional)
1/2 to 1 cup chopped pecans or walnuts


DIRECTIONS:
In a large bowl, combine the flour and wheat bran. Next, in a small bowl mix together the baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Shift the mixture in the small bowl over the mixture in the larger bowl. Stir the contents of the large bowl and set aside.

In a separate bowl, mix together the fruit puree ( I used raisin puree), eggs (I used egg whites), honey (I used a combination of honey and molasses), milk or milk substitute (I used coconut milk), and vanilla extract (I used ground vanilla beans).

Mix the wet and dry ingredients until just combined (don't over-mix), then fold in the carrots and candied ginger.

Pour mix into baking tin/pan that has been generously greased and dusted with flour. (Use a medium sized pan-square, round, Bundt, or loaf). Sprinkle nuts on top (optional).

Bake in a preheated oven at 350/175/gas mark 4 for ca. 50 minutes. It will be ready when the center springs back when touched. 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.

FRUIT PUREE: Makes 1 cup of fruit puree made with dried fruit such as prunes, raisins, apricots, dates, figs.
Fill measuring cup to the 1 cup mark with dried fruit (I used raisins). Next, pour enough hot water over the fruit to cover it. Allow to soak for several hours or overnight. Put the fruit and the water in a food processor or blender and blend until a very smooth consistency.



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