Prep 30 mins
Cook 50 mins
This is my personal carrot cake recipe. I don't recommend eating it without waiting overnight. The more you wait, the better the texture and flavour will become. This cake has a texture similar to a Queen Elizabeth cake, because of the dates and coconut. It is quite dense and creamy on the inside, with crunchy edges. For the spice measures in this recipe : I went by eye, knowing the strenght of the spices I have. These measures are approximate, feel free to experiment to suit your own preferences. This cake keeps well in an airtight container in the fridge. The preparation time I indicated includes hand-grating the carrots and hand-chopping the dates, using appliances will make it faster.
- 6 1⁄2 fluid ounces oil (use whatever healthy oil you have, the taste won't stand out much)
- 3⁄4 cup unbleached cane sugar
- 2 tablespoons blackstrap molasses (you can use fancy)
- 1 cup water
- 1⁄2 cup unseweetened soymilk
- 1 teaspoon pure vanilla extract
- 2 2⁄3 cups whole wheat flour
- 3⁄4 cup oat flour
- 1⁄3 cup rye flour
- 1⁄4 cup buckwheat flour (gray, white or yellow)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon allspice
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 3 cups carrots (grated, packed but not too tightly)
- 1 cup dates (chopped)
- 2⁄3 cup unsweetened dried shredded coconut
- Preheat your oven to 350°F.
- Oil and flour a 9"X13" cake pan.
- In a small bowl, whisk together the oil, sugar, molasses, water, soymilk and vanilla.
- In a large bowl, sift together the flours, baking powder and soda, salt and spices.
- Pour the liquid mixture in the dry one and very rougly combine. It is perfect if there are still big wet spots and big dry spots.
- Add the carrots, dates and coconut and mix until well combined.
- Pour the batter in the pan. It will be thick, so you must equalize it with a spatula.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the cake in the pan to cool on a rack for about 30 minutes, then cut in squares, unmold and cool the pieces on the rack overnight, or 6-12 hours.
realy enjoyed this cake, will definatly use it again and again, was easy to make with just what was in my store cupboard. I 'iced' it with marmalade and chestnut puree. We ate it for breakfast, with yogurt and hot chocolate! was great!