Raisin Walnut Pumpkin Cake

Thanksgiving is only a week away, so I have been trying out some new recipes that will help keep us on track over the holidays. This cake has a nice light texture and hints of cinnamon, nutmeg, and cloves. Serve it to your company and they will never know that it’s paleo. Also, it is a nice treat for your morning cup of coffee.

Ingredients:

½ cup canned pumpkin

2 eggs

¼ - ½ cup agave nectar (I used ½ cup)

1 cup almond meal/flour

½ teaspoon baking soda

¾ teaspoon pumpkin pie spice (or a combination of cinnamon, cloves, and nutmeg)

Dash of sea salt

¼ cup raisins

¼ cup chopped walnuts

To Prepare:

Preheat oven to 350 degrees.

Line an 8x8 baking pan with parchment paper, or grease with coconut oil.

Mix the pumpkin, eggs, and agave nectar together in a bowl. Blend with a mixer or by hand until well combined. Add in the rest of the ingredients and mix for another minute. Pour into prepared pan.

Bake for about 30 minutes, or until the top of the cake springs back when you touch it. Cut into squares. Serve warm or cooled.