Carrot Cake and Prunes

This carrot cake is excellent for breakfast because it's filled with oats that will satisfy your hunger and keep you full till noon, sweet carrots and a lot of fiber from prunes for easy digestion. But you can also serve it as an afternoon snack.

You need:

½ cup oats

½ cup chopped walnuts

½ cup whole-wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

1 cup grated carrots

½ cup maple syrup

½ cup chopped prunes

1 tsp vanilla extract


Preheat oven to 325 *F. Lightly oil 9-inch square pan with cooking spray or oil. Set it aside. Put walnuts and oats in a food processor and pulse until coarsely ground. Transfer to a large bowl, add flour, baking powder, baking soda, cinnamon and mix well.

In the second bowl combine carrots, maple syrup, vanilla and prunes. Add the carrot mixture to the other bowl and mix until well combined. Transfer to the pan and bake for about an hour until cooked through. Let it cool slightly before cutting into slices.


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