Carrot Cake

INGREDIENTS

🌴 300g pitted dates
💧 120g hot boiling water
🌾 250g plain flour
🤍 1½ tsp baking powder
🤍 1½ tsp bicarbonate of soda
🧂 1 tsp salt
🧡 2 tsp cinnamon
🥕 350g finely grated carrot (about 4-5 medium carrots)
🥚 4 eggs
🥥 150g coconut oil
🌺 1 tsp vanilla extract

METHOD

Preheat the oven to 180°C. Grease and line a tin (square or round, whatever you have in the cupboard!)

Start by blitzing your dates in hot water to make a delicious caramel paste in a food processor.

In a medium bowl, mix together the flour, baking powder, bicarb, salt and cinnamon. Set aside.

In a large bowl add eggs with date paste and mix for a few minutes until creamy and lighter in colour.

Add coconut oil, vanilla extract and mix until well combined. Then gradually mix in flour mixture.

Using a spatula, incorporate the grated carrots.

Pour the batter evenly into your prepared tin and bake for around 40 mins or until a toothpick comes out clean. We topped ours with cream cheese frosting!