Preheat oven to 325ºF. Butter a 9-inch cake pan or pie plate, then dust with flour (tap out excess). Or butter then line bottom with a circle of parchment paper.
In a medium bowl, combine flour, zest, cocoa, cinnamon, baking powder and salt.
Add eggs, dates, nuts and milk and mix well. (TIP: It’ll be thick and chunky, so you'll need to use some elbow grease.) Pour into pan, leveling off with the back of a spoon. Place pan on a baking sheet and bake for 40 to 45 minutes, until top is light to golden brown and center springs back when pressed.
Meanwhile, prepare butter: In a small bowl, combine butter and honey. Serve with bread. Bread can be served warm or at room temperature.
Determined to mimic her mother's classic banana bread, this reader ditched the calorie-laden Crisco for raw honey, applesauce and healthy oils. Better yet, even mama approves of this Clean Eating banana bread!
This carrot cake is delicious served warm, right from the slow cooker. But if you’d like to save some for later, our cake can be wrapped tightly and refrigerated for 3 to 4 days or frozen for up to 1 month.