This is usually a very “warm” cake which I have modified to tone down its overall thermal value. It would best be made and enjoyed in the late autumn through winter. Pieces can be frozen.
350°F Bundt cake or tube cake pan
1-3/4 cups flour
1-1 ¼ cups sugar
¼ cup ground flax seed
2 tsp. baking soda
2 tsp baking powder
1 tsp sea salt
¾ to 1 tsp cinnamon
¼ tsp nutmeg
¾ cup dried cranberries, chopped if needed
6 prunes or dates, pits removed and chopped
¾ cup chopped almonds (opt.)
4 eggs
½ cup avocado oil
5 large carrots, finely shredded (about 1 ¼ pounds)
Grease and flour a 12-cup Bundt or tube cake pan and line the bottom with parchment paper. Mix the dry ingredients in a large bowl. Add the dried fruits and nuts to the dry ingredients and stir together. In a medium bowl, beat the eggs until frothy, then add the oil and carrots. Add the wet ingredients to the flour mixture and blend together. Pour into the cake pan. Bake at 350°F for 55-60 minutes. I do not typically frost this cake, although I occasionally sift some confectioner’s sugar over the top. Or, instead of frosting, slather some strawberry or apricot jam over the top. Also great with a side of vanilla yogurt.
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