Carrot CakeThe desert recipes that follow, which come from Lyn-Genet Recitas' work titled The Plan Cookbook, are NOT designed to avoid the use of sugar. Rather, they are recipes intended to help older adults cut down on the amount of inflammation that might be attacking their organs and physiological body systems. Therefore, anyone viewing additional posts to this thread should bear this in mind.
- 2 Cups all-purpose flour, plus more for the pan
- ¼ cup (½ stick) unsalted butter, softened, plus more for greasing
- 4 cups grated carrots (4 to 5 medium carrots)
- ½ cup agave nectar
- 2 large eggs
- 1 tbsp chia seeds
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp baking soda
- ½ tsp salt
Preheat oven to 350°F. Grease and flour a 9 × 13 inch baking pan.
Combine all ingredients (except icing) in a large bowl or food processor. Mix well with a hand blender or food processor.
Transfer batter to prepared pan. Bake for 40 minutes; insert a toothpick to determine doneness. If icing the cake, let it cool slightly first. Otherwise, serve warm or at room temperature.
Makes 8 to 10 servings
