Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Private Reserve Greek extra virgin olive oil
  • 1/2 cup Greek yogurt (reduced fat)
  • 1/3 cup milk (2% reduced fat milk)
  • 1/2 cup quality dark honey
  • 3 eggs at room temperature
  • 2 1/4 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 2 cups finely grated carrots (you can use food processor to very finely chop instead)
  • 6 Medjool dates, pitted and finely chopped (you can use food processor)
  • 1/3 cup chopped walnuts
  • powdered sugar for light dusting

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk the olive oil, geek yogurt, and milk. Add eggs one-by-one and whisk to combine.
  • In a separate bowl, whisk flour, baking powder, salt, and spices
  • Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon.
  • Fold in the carrots. Mix to combine, then add the dates and walnuts. Again, mix with your wooden spoon until well combined.
  • Line a 9-inch square baking pan like this one with parchment paper (or coat well with olive oil). Pour the carrot cake batter into the pan.
  • Bake in 350 degrees F heated-oven for 1 hour (until a tooth pick inserted in middle of the cake comes out clean). Let cool completely. Sprinkle powdered sugar, if desired. Cut into 9 or 12 square pieces. Enjoy!