Carrot cake perfected

I'm been experimenting with carrot cake for the past few weeks. I think I've finally perfected it. It's a variation of the recipe from "The Joy of Vegan Baking."
3 T ground flax seed
1/2 c apple cider or water
1/3 c canola oil
2/3 c canned pumpkin
1 2/3 c grated carrots
1/2 c walnuts, chopped
1 cup dried fruit (dates, prunes, raisins, cranberries, etc.)
1 T molasses
1 1/3 c whole wheat flour
2/3 c sugar
1 1/2 t baking soda
1 t baking powder
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t allspice
1/2 t salt
Preheat oven to 350.
Combine flax seed and cider/water in food processor. When it becomes a gelatinous mass, add the oil, molasses and pumpkin and continue to process until smooth.
Scrape into large bowl, and add fruit, walnuts and carrots. Stir well.
In a smaller bowl, sift together flour, sugar, baking powder, baking soda, spices and salt. Mix well, then add to wet ingedients. Mix well but don't overmix.
Bake in parchment-lined pan for 30 minutes.
Nutrition facts: (calories/g fat/g fiber)
The cake is not quite as good for me as I would like: 385 calories for 1/8 of the cake (a hearty serving), 14.6 grams of fat and 8 grams of fiber (32 percent of your daily recommended intake!) I'm going to omit the oil next time for all pumpkin and use less sugar.
3 T ground flax seed (180/5/10)
1/2 c apple cider or water (60 /0/0)
1/3 c canola oil (642/72)
2/3 c canned pumpkin (40/0/3.5)
1 2/3 c grated carrots (60/0/5)
1/2 c walnuts, chopped (420/40/6)
1 cup dried fruit (dates, prunes, raisins, cranberries, etc.)
6 dates (240/0/3)
6 prunes (160/0/5)
1/4 c raisins (125/0/1.25)
1 T molasses (50)
1 1/3 c whole wheat flour (545/0/20)
2/3 c sugar (570)
1 1/2 t baking soda -
1 t baking powder -
1 t cinnamon --
1/2 t cloves
1/2 t nutmeg
1/2 t allspice
1/2 t salt