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!