(Adapted from Rodale’s Basic Natural Foods Cookbook)
1/2 cup honey or maple syrup, warmed
3/4 cup coconut oil
1/4 cup buttermilk
1 1/2 cups grated carrots
1/2 cup chopped nuts
1 1/4 cup whole wheat pastry flour
1 tsp. baking soda
1 T. ground cinnamon
1 tsp. vanilla extract
1 tsp. cardamom
Preheat oven to 300 degrees F. Butter an 8-inch square baking pan.
In a large bowl beat eggs. Add honey or maple syrup, oil, and buttermilk and beat until well blended. Stir in carrots and nuts.
In a separate bowl sift together flour, baking soda, and cinnamon. Fold into carrot mixture and mix well but do not beat. Pour batter into prepared pan and bake for 1 hour.
Remove from oven and allow to cool for 10 minutes before cutting.
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