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…

Carrot-Cake-2
Servings: 10
Preparation 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)

Icing

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

How to Make it

  1. Line a standard 2lb loaf with baking paper and lightly grease with spray oil.
  2. Preheat your oven to 180°C (350°F).
  3. Mix together the flour through to ginger in a large bowl.
  4. 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.
  5. Add the wet ingredients to the dry and mix well to combine.
  6. Add the carrots to the mixture and mix to ensure that they are incorporated fully into the batter.
  7. Place into the prepared loaf tin and bake for 50 minutes (a toothpick should come out clean).
  8. Allow to cool fully on a wire rack before slicing or icing.
  9. Whisk together all the icing ingredients using an electric whisk.
  10. Spread this over the cooled carrot cake and sprinkle with roast walnuts, pumpkin seeds, desiccated coconut (or all of three!).  Slice and indulge…