A carrot cake that is so fruity & moist, sweetened with agave nectar and whole grain flour that you won’t taste it is
what you need:3 cups/450g freshly grated carrots 1/2 cup 130 g very finely minced dried apricots 1/2 cup 130g very finely minced dried dates 2/3 of a cup/65 g agave nectar 1 cup/250ml walnut (or corn oil) 1 vanilla bean 4 tsp orange zest 2 1/4 cup/240 g whole grain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1/4 tsp salt 3 tsp ground cinnamon 1/2 tsp allspice 4 eggs
preheat the oven to 180 celsius or 350 fahrenheit. grease cake tin and line the base with baking paper.
mix the carrots with the finely minced dates and apricots, and put aside.
cream the eggs with the agave nectar, then carefully add the oil, the mark of the vanilla bean and the orange zest, beating well.
sift together the flour, soda, baking powder, salt, cinnamon, allspice. when done add it slowly to the egg mixture, beating it well until combined ( 2-3 min)
now add the carrots and dry fruit mixture and mix until well incorporated.
fill the cake tin about two-thirds full and use the rest of the dough, either for a second cake tin ( depending on the size you will use, i used a 20 cm cake tin) or line a muffin tray with muffin cases for the rest of the dough.
bake the cake for about 30 min or untill golden brown ( you know your oven!), the muffins about 20 min.
allow the cakes to cool in the pan for 10 min, before turning out onto a wire rack to cool completely.
use your favorite cream cheese frosting or just whipped cream or yogurt to top and decorate the cake