Eggless, Sugarless Carrot Cake
Source: Whole Foods for the Whole Family

This isn't like a traditional carrot cake, it's more dense, but it's also very tasty!

1 1/4 cups dates, chopped
1/2 cup grated carrots
1 1/3 cups water
1 cup raisins
1/4 cup butter (margarine)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg

2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped nuts

Place dates, carrots, water, raisins, butter (margarine) and spices in a pan. Bring slowly to a boil and simmer for 5 minutes; cool.

Meanwhile, stir together the flour, baking powder, baking soda, and salt and add with nuts to the first mixture. Stir until blended.

Pour into a well-greased and floured 9" ring mold. Bake at 375F for 45-50 minutes. To fill a large Bundt pan, make a double recipe.