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This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.
Ingredients
- ¾ cup whole wheat flour
- ¾ cup cake flour
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon carob powder (Optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoons molasses
- ¼ cup vegetable oil
- 2 eggs
- 1 orange, juiced and zested
- 1 ½ teaspoons grated lemon zest
- ½ cup raisins
- 5 dried figs, chopped
- 2 tablespoons poppy seeds
- 2 cups grated carrots
- ¼ cup chopped pecans
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
Step 2
In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
Step 3
Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol41mg | 14% |
| Sodium368mg | 16% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber6g | 20% |
| Total Sugars29g | |
| Protein6g | |
| Vitamin C13mg | 63% |
| Calcium136mg | 10% |
| Iron3mg | 14% |
| Potassium444mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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