Ingredients Jump to Instructions ↓

  1. 2 cups Baking Powder

  2. 1 teaspoon Baking Soda

  3. 1 teaspoon Salt

  4. 1/4 teaspoon Water

  5. 1 and 1/4 cups Dates, chopped

  6. 1 and 1/4 cups Raisins

  7. 1 cup Allspice Powder

  8. 1 teaspoon Carrots, shredded

  9. 1 cup Walnuts, chopped

  10. 1 cup Carrot Juice (or any other juice)

  11. 1/3 cup Water or some more juice as required depending upon the consistency of the batter.

Instructions Jump to Ingredients ↑

  1. Procedure: 1. Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.

  2. Sift together the flour, baking soda and powder and salt; set aside.

  3. In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.

  4. Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.

  5. Once it is cool add the chopped walnuts and carrot juice; combine it well.

  6. Add the dry ingredients to the wet ingredients and stir well together.

  7. Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.

  8. If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.

  9. This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.


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