Carrot Date Cake

Naturally sweet and perfectly fluffy  

Servings: 6

Bake at 375 degrees

Serving Temperature: 0 to 5.C

Cooking Time: 30 minutes

Prep Time: 7

Total Time:   37 minutes

                                                    

Ingredients:

2 1/2 c whole wheat flour

1 package of yeast

2 T honey

1/2 t allspice

3/4 c very warm water

1 c grated carrots

1/2 c chopped, pitted dates

Preparation Method:

In large bowl, combine 1 c flour, yeast, honey, and allspice. Add

water to dry ingredients; beat 2 minutes at medium speed of electric

mixer, scraping bowl occasionally. Beat 2 minutes at high speed.

With a spoon, stir in carrots, dates, and enough remaining flour to

make a soft dough. Knead on floured surface until smooth and

elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil

top. Cover; let rise in warm place until doubled in size, about 1 hour.

Punch dough down. On floured surface, roll dough to 7 x 12 inches;

roll up tightly from short end. Pinch seam and ends to seal. Place,

seam side down, in oiled loaf pan. Cover, let rise in warm place until

doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or

until done. Remove from pan; cool on wire rack.