A healthy cake, with no added sugar. Stays nice and moist and would probably get even tastier if it lasted to the next day! Unfortunately the cake is toooooo delicious and moorish so it was devoured in a matter of hours!
Healthy Carrot Cake
15 soft dates (~100grams)
6tbsp rapeseed oil
1,5dl ground almonds
1dl spelt flour
1,5tsp baking powder
3 carrots, finely grated
1dl dessicated coconut
1dl assorted nuts, roughly chopped
+ margarine and dessicated coconut to bread the cake tin with
1. Preheat the oven to 175degrees. Prepare a round cake tin (or any oven dish that's handy). The cake does not rise or expand a whole lot, so a tin that just about holds the cake batter is sufficient.
2. Mix the dry ingredients together in a bowl and set aside to wait, while mashing the banana together with the eggs, oil and the dates (using a stick blender helps!). Add all of the ingredients together, finishing with the grated carrot and raisins.
3. Bake the cake in the preheated oven until a skewer/toothpick comes out clean. Between 40-50mins, if I remember correctly! ;)
Tastes great as is, but for a special occasion a cream cheese frosting suits this cake perfectly. My favourite is one flavoured with fresh orange or lemon juice!
Wholesome and scrumptious comfort food for rainy days like these! x