Date-Sweet Carrot Loaf Cake
Carrot cake is my favourite cake (right after chocolate, of course). I love the subtle spices and the cream cheese-style icing. I made a coconut cream, maple syrup sweetened version here – which works an absolute treat. A veritably foolproof recipe, the only strenuous part is grating those carrots…
- Servings:
- 10
- Preperation Time:
- 15 minutes
- Cooking Time:
- 50 minutes
Ingredients
- 200g carrots, finely grated
- 240g wholemeal spelt flour (or a mixture of wholemeal and white)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp Just Natural Organic ground cinnamon
- 1/2 tsp Just Natural Organic ground ginger
- 120g Just Natural Organic Medjool dates
- 1 tsp vanilla extract
- 2 tbsp Just Natural Organic coconut sugar (or soft brown sugar)
- 1 large ripe banana (approx. 150g peeled)
- 60ml Organic Kitchen extra virgin olive oil
- 250ml Just Natural gluten-free oat drink (or almond or hazelnut milk, as so wished)
- 1 x 400g tin of Organic Kitchen coconut milk, refrigerated overnight
- 2 - 3 tbsp maple syrup (to desired taste)
- 1 tsp vanilla extract
- Just Natural Organic walnuts, for sprinkling
- Just Natural Organic pumpkin seeds, for sprinkling
Ingredients
Icing
How to Make it
- Line a standard 2lb loaf with baking paper and lightly grease with spray oil.
- Preheat your oven to 180°C (350°F).
- Mix together the flour through to ginger in a large bowl.
- Blend together the banana, dates, olive oil, milk of choice, sugar, and vanilla extract in your food processor or high-speed blender – continue until smooth.
- Add the wet ingredients to the dry and mix well to combine.
- Add the carrots to the mixture and mix to ensure that they are incorporated fully into the batter.
- Place into the prepared loaf tin and bake for 50 minutes (a toothpick should come out clean).
- Allow to cool fully on a wire rack before slicing or icing.
- Whisk together all the icing ingredients using an electric whisk.
- Spread this over the cooled carrot cake and sprinkle with roast walnuts, pumpkin seeds, desiccated coconut (or all of three!). Slice and indulge…