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This is my highly modified version of Carrot Cake by Making Stuff. I loved it the day after it was cooked, I don't recommend eating it without waiting 6-12 hours. In fact, If you can wait a couple days, it would be just perfect. The texture and the flavors really benefit from waiting. This cake has a Queen Elizabeth Cake-like texture, because of the dates and coconut. It is quite dense and creamy on the inside, with a nice crunch on the edges. For the spice measures in this recipe : I went by eye, knowing the strenght of the spices I am used to use. These measures are approximate, and feel free to experiment to suit your own preferences. This cake keeps well in an airtight container in the fridge. The preparation time includes the hand-grating of the carrots and the hand-chopping of the dates.
Units: US | Metric
Serving Size: 1 (113 g)
Servings Per Recipe: 12