Carrot Cake for Careful People

Submitted by Elie de Combys

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Yields: 1 9
• Serves: 12-16

ingredients

• 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

directions

1. Preheat your oven to 350°F.
2. Oil and flour a 9"X13" cake pan.
3. In a small bowl, whisk together the oil, sugar, molasses, water, soymilk and vanilla.
4. In a large bowl, sift together the flours, baking powder and soda, salt and spices.
5. 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.
6. Add the carrots, dates and coconut and mix until well combined.
7. Pour the batter in the pan. It will be thick, so you must equalize it with a spatula.
8. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
9. 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.
10. Eat!

Reviews

[heatherkinetic]

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!