Date Carrot Cake

Carrot cake, is actually my favourite cakes to eat. The only reason I’ve been holding off baking some is because I know I’ll be tempted to gobble it all up. However, I decided a gluten free and sugar free one wouldn't be so bad. 

The task? Make it as delicious. I'll admit, this is not your conventional carrot cake, but I be dammed if it doesn’t taste as good and probably even better. 

A cake that won’t spike up your blood sugar but will slowly release energy to keep you active all day? A cake that’s packed with super foods that will make your skin glow and your hair shine? Yeah, "Cake". 

I did a lot of substituting but the results work really well together. Sugar = Dates, Butter = Coconut oil, Flour = Coconut flour. I added some flaxseed and chia seed for extra goodness, some walnuts and almonds, which are full of good fats and then some cinnamon and orange zest to drive it over the top. The result is a moist and delicious cake, with an intense depth of flavor that is so warming and delicious.

After baking the cake and letting it cool for 10 minutes, I poked holes in the cake with a toothpick and drizzled it with coconut cream an additional topping of melted dark chocolate, chocolate covered dates and crushed almonds.   

You'll Need:

1 cup coconut flour

1 cup almond flour

¾ cup dates (Soaked for 3 hours in water and mashed to a pulp)

1 cup grated carrots

1 tsp baking powder

1 tsp vanilla extract

1 tsp pumpkin spice (cinnamon, ginger and nutmeg)

¼ tsp salt

1 tsp flaxseed

1 tsp chia seed

½ cup crushed walnuts

¼ cup coconut oil

2 eggs

Toppings

Coconut cream

Melted dark chocolate

Whole Dates

Crushed almonds

 

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Prepare a medium sized baking tin. In a large bowl, beat together eggs, oil, dates and vanilla.

Mix in flour, baking powder, salt, seeds and spices. Stir in carrots. Fold in walnuts and pour into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.

To Top: Heat some coconut milk in a pan for 10 minutes till it reaches a thick consistency. Poke holes in cake and pour cream over it.

Dip whole dates in melted chocolate and leave to set.

Top cake with chocolate covered dates and drizzle more chocolate, finish with chopped almonds.

FoodGbemi Giwa