I love this carrot and date cake recipe. I made it up by hacking a few other recipes together and the results were really satisfying. It wasn’t too sweet, and the texture was smooth and moist – which was unexpected given how dry the batter was. It also freezes really well.
I like the kind of baking that doesn’t leave me with a lot of washing up. So I love a cake I can whiz up in the food processor. I promise this carrot and date cake recipe is not only delicious, it leaves very little washing up to do. This cake also has no sugar and extra vegetables – so it is perfect for a lunchbox!
The trick is that it is sweetened with Medjool dates. I’d love to know how this carrot and date cake recipe works for you.
| Prep Time | 15 |
| Cook Time | 35-45 minutes |
| Passive Time | 35-45 minutes |
| Servings |
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Ingredients
- 2 large carrots
- 11 medjool dates pitted
- 2 eggs
- 150g butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon bicarbonate soda
- 1/2 teaspoon ground cinnamon
- 1 cup wholemeal Self Raising Flour (OR 1 cup wholemeal flour with 1 teaspoon baking powder)
Ingredients
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Instructions
- Finely chop carrots and dates in processor.
- Adds eggs and blitz until combined.
- Add melted butter and vanilla. Blitz until mixed in.
- Add flour, bicarb and cinnamon and blitz until well mixed.
- Spoon mixture into tin and bake in a moderate oven (180 degrees celsius) for about 35-45 minutes (or until a skewer comes out clean).
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