Last month we had a cooking workshop to support the Africa Project. It was a great deal of fun and very inspiring to cook with Sangha remotely! Our interconnectedness was obvious as we practiced bringing what we considered the most important ingredients to a time of celebration. Ingredients such as connectedness, love, presence, fun, spirit of play, gratitude, curiosity, acceptance, and joy made their way into the kitchen. One of the recipes provided for the workshop is among our favorite holiday treats. You are invited to practice bringing your most important ingredient to the preparation of Carrot Cake.
Makes 8-12 pieces
- 2 cups spelt flour or other whole grain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 cups water
- 1 1/4 cups chopped dates
- 1 cup raisins or dried cranberries
- 1 teaspoon allspice powder
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 1/3 cup apple or orange juice concentrate.
- As Needed: Water or some more juice depending upon the consistency of the batter.
- Preheat oven for 15 minutes at 375˚. Generously spray an 8-inch cake pan with oil.
- Sift together the flour, baking soda, baking powder and salt; set aside.
- In a saucepan, combine the water, dates, raisins or cranberries and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
- Place the shredded carrots in a large bowl. Pour the hot liquid mixture over the carrots and let cool completely.
- Once the mixture is cool, add the chopped walnuts and juice concentrate; combine well.
- Add the dry ingredients to the wet ingredients and stir well. This will make a very thick, moist batter.
- Spoon the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from pan after 10 minutes and allow to cool.
- This sugar free cake tastes absolutely delicious without frosting, but if you choose to frost, wait for the cake to cool completely and frost it with your favorite frosting.