Sugar-Free Carrot Cake

2 cups whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups water
1 1/4 cups dates, chopped
1 cup raisins
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup carrots, shredded
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed

•    Lightly oil a 9-inch springform pan and set aside.
•    In a small bowl, sift together the flour, baking powder, baking soda and salt and set aside.
•    In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves and nutmeg. Bring to a boil. Reduce the heat and simmer for 5 minutes.
•    Place the carrots in a large bowl. Add the hot mixture and let cool.
•    Add the walnuts and orange juice concentrate and blend well. Add the dry ingredients to the wet ingredients and stir well to combine.
•    Pour into the prepared pan. Bake at 375°F for 45 minutes or until a toothpick inserted in the middle comes out clean. Serve plain or with frosting.

Makes 1 cake