Healthy Carrot Cake

Try this super easy carrot cake!

Ingredients:

1/2 cup extra virgin olive oil
1/2 cup Greek yogurt
1/3 cup milk
1/2 cup honey
3 eggs, room temperature
2 ¼ cups whole wheat flour
1 ½ teaspoon baking powder
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 cups finely grated carrots (peeled or grated – about 2 large carrots; you can also chop them using a food processor).
6 pitted MEDJOOL dates, finely chopped (you can use a food processor)
1/3 cup chopped walnuts
Icing sugar, for sprinkling (optional)

Instructions:

1. Preheat oven to 350°F (180°C).
2. Line a 9-inch square baking dish with parchment paper (or grease well with olive oil).
3. Whisk together olive oil, yogurt, milk, and honey in a large bowl. Beat in eggs one at a time until smooth.
4. In a separate bowl, whisk together flour, baking powder, salt, and spices.
5. Add the “dry” ingredients to the “wet” ingredients. Use a wooden spoon to gently mix everything together.
6. Carefully fold in the carrots, dates, and walnuts. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven for 55-60 minutes. You can check if the cake is cooked with a wooden skewer: when inserted into the middle of the cake, the skewer should come out dry, without any sticky dough. Remove from the oven; leave the cake to cool in the baking dish.
8. Sprinkle with powdered sugar (optional). Cut into 9 or 12 square pieces. 

Yield: 12 pieces of cake
Recipe: themediterraneandish.com