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Carrot Oat Cake

Adapted from Whole Foods Market recipes

Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve warm or at room temperature.

Makes 16 servings

Natural cooking spray
1 cup NOW Real Food® Rolled Oats*
1 cup chopped NOW Real Food® Organic Raw Walnuts*
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup NOW Real Food® Organic Maple Syrup*
1 cup dried currants
1/2 cup NOW Real Food® Organic Unsweetened Shredded Coconut*
1 1/2 teaspoons NOW Real Food® Organic Vanilla Extract*
  1. Preheat oven to 325°F.
  2. Lightly oil a 9-inch square baking pan with cooking spray and set it aside.
  3. Pulse oats and walnuts in a food processor until coarsely ground, then ransfer to a large bowl.
  4. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well.
  5. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla.
  6. Add carrot mixture to flour mixture and stir until completely incorporated.
  7. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour.
  8. Set aside to let cool before cutting into squares.

Nutrition per serving:
190 calories (50 from fat)
6 g total fat
1 g saturated fat
0 mg cholesterol
230 mg sodium
32 g total carbohydrate (3 g dietary fiber, 19 g sugar)
4 g protein

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