PCC Wheat-free Carrot Cake

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  • 2 cups date pieces
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 1 can apple juice
  • 3 eggs, lightly beaten
  • 2 cups spelt flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3 cups grated carrots
  • 1 cup toasted walnuts


Preheat oven to 350°F. Lightly grease a 9- by 13-inch pan and set aside.

In a large bowl, whisk together dates, oil, vanilla, apple juice and eggs. Blend in spelt flour, baking soda and cinnamon until no streaks of flour remain. Fold in carrots and walnuts just until they’re distributed evenly.

Spread batter in prepared pan and bake for about 1 hour, until the edges of the cake pull slightly away from the pan and a toothpick inserted into the center comes out clean.

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