Spicy Carrot Cake
This cake is delicious and healthy with no refined carbohydrates. It’s spicy and moist and lovely with a cuppa. Ideal for Easter! The sweetener used is dates. Whilst they are still high natural carbohydrate, dates offers many benefits and are better than the hollow calories of sugar. (See the attached articles.)
100g (4 oz) dried dates, chopped 100ml (4 fl oz) water 225g (8 oz) carrots, grated finely 100g (4 oz) wholemeal spelt flour/wholemeal flour 50g (2 oz) ground almonds 50g (2 oz) walnuts, chopped 50g (2 oz) Sultanas (optional) 1 banana 1 teaspoon bicarbonate of soda 1 – 2 teaspoons of mixed spice 1 egg 1 teaspoon grated orange zest 100ml (4 fl oz) kefir milk or yogurt
Line a 2lb loaf tine with non stick paper.
Prepare the over to 190˚C/375˚F
Cook the dates and water in a small saucepan over a low heat until the water has been absorbed. Mash with a fork to make a smooth paste. Cool.
Into the date paste, mix in the grated carrot, mashed banana, sultanas, orange zest and walnuts.
Combine the spelt flour, ground almonds, mixed spice, and bicarbonate of soda. Stir in the date etc mixture.
Add the well beaten egg and fold in the kefir/yogurt to make a soft dropping consistency.
Place the cake mixture into the loaf tin and cook for approximately 40 minutes until the cake has browned and the sides have begun to come away from the tin. Insert a knife or skewer in the centre of the cake and it should come away clean. If it doesn’t, cook for a further 5 minutes.
This will not store for long because it has no sugar in it. If there is any cake left after you have served it, slice the remainder and interleave with non stick paper and place in a freezer bag and freeze. This way you can take a slice or two out of the freezer at a time.
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