Date and Carrot Cake

Submitted by Chef #294898

"Moist, tasty and delicious"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 12

ingredients

• for the cake

• 1 cup trident dates, chopped
• 3⁄4 cup orange juice
• 1⁄2 teaspoon bicarbonate of soda
• 3⁄4 cup firmly packed brown sugar
• 3 eggs
• 2 cups self raising flour
• 1 teaspoon mixed spice
• 2 cups coarsely grated carrots
• 1 cup coarsely grated zucchini

• For the Icing (Frosting)

• 200 g ricotta cheese
• 1⁄3 cup caster sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla essence

directions

1. TO MAKE THE CAKE.
2. Grease deep 22cm round cake pan, line the base with baking paper.
3. Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
4. Stir in bicarb soda; stand for 5 minutes.
5. Process date mixture with sugar until almost smooth.
6. Add eggs, flour and spice, and process until just combined.
7. Transfer mixture into a large bowl, stir in carrot and zucchini.
8. Pour mixture into prepared pan.
9. Bake in moderate oven for about 1 hour.
10. Stand for 20 minutes before turning onto a wire rack to cool.
11. Top cake with frosting.

12. TO MAKE THE FROSTING:

13. Process all ingredients until just smooth. Serve and enjoy.