Carrot Cake
- 2 cups whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon fine grain sea salt
- 3/4 cup finely chopped walnuts
- 4 ounces unsalted butter, heated until just melted
- 1/2 cup dried dates, seeded and finely chopped into a paste
- 3 ripe bananas (1 1/4 cups), mashed well
- 1 1/2 cups grated carrots (about 3 medium)
- 1/2 cup plain Greek yogurt (2% or lowfat is ok)
- 2 eggs, lightly whisked
- 6 ounces cream cheese, room temperature
- 3 tablespoons agave nectar or maple syrup (or to taste)
- This recipe is vegetarian
- Produce
- Bananas (1 1/4 cups), ripe (3)
- Carrots (1 1/2 cups)
- Dates, dried (1/2 cup)
- Walnuts (3/4 cup)
- Cooking & Baking
- Agave nectar or maple syrup (3 tablespoons)
- Baking powder (2 1/2 teaspoons)
- Cinnamon (1 1/2 teaspoons)
- Sea salt, fine grain (3/4 teaspoon)
- Whole wheat pastry flour (2 cups)
- Dairy
- Butter, unsalted (4 ounces)
- Cream cheese (6 ounces)
- Greek yogurt, plain (1/2 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published April 26, 2009 (3 years ago).
48 people saved this recipe.
