1 ½cupsfinely shredded and squeezed carrots (180g)
1cupfinely chopped walnuts (120g)
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease and line a 8 inch square pan with parchment paper for easy removal and clean up. You can also use a round pan.
In a medium bowl, add all the wet ingredients and mix together until well combined.
In a large bowl, combine all the dry ingredients.
Stir the wet ingredients into the flour mixture. Fold in the carrots and walnuts.
Pour the cake batter into the prepared pan and bake for 40-45 minutes, or until the inserted toothpick in the center of the cake comes out clean. Transfer to a cooling rack and allow to cool completely.
Spread store-bought or homemade cream cheese frosting on top of the cake, if desired.
Notes
I've provided a range for the maple syrup amount so you can decide how sweet you want the cake to be. You can also leave it out completely if intending to frost or add date syrup, a great alternative to added sugars.
Feel free to fold in some raisins and/or unsweetened shredded coconut.
Refrigerate for up to 5 days or freeze for 3 months.