Carrot and Date Cake
Serves: 12
Prep time: 15 minutes
Cook time: 45 minutes
½ serves per portion
Recipe courtesy of Judy Stubbs, Maleny Branch
Ingredients:
- 1 cup dates, roughly chopped
- ¾ cup orange juice, no added sugar
- ½ teaspoon bicarb soda
- ½ cup brown sugar
- 3 eggs
- 2 cups self-raising flour
- 1 teaspoon mixed spice
- 3 cups carrot, grated
- ½ cup walnuts, roughly chopped
- Icing (optional):
- 200g ricotta cheese
- ⅓ cup caster sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla essence
Method:
- PREHEAT oven to 175°C and thoroughly grease a ring cake tin with oil.
- COMBINE dates and orange juice in a small saucepan and bring to the boil then remove from heat immediately. Stir in the bicarb soda and stand for 5 minutes.
- TRANSFER the date mixture to a food processor and add the sugar. Process until almost smooth.
- ADD eggs, flour and mixed spice to the processor and process until just combined.
- POUR mixture into a large bowl and fold through the carrot and walnuts.
- POUR mixture into prepared tin.
- BAKE for 45 minutes, or until golden brown and a skewer comes out clean.
- STAND for 10 minutes before turning out onto a wire rack to cool.
Optional:
- ADD all icing ingredients into a food processor and blitz until smooth.
- ICE cake once cooled and sprinkle with chopped walnuts.
What's Great About It:
This cake has been health-a-sized to contain just half a cup of sugar. The dates and carrots provide enough sweetness without the need for loads of added sugar. Try this icing mixture that uses ricotta cheese as a healthier alternative to cream cheese!
