Carrot Cake

Carrot Cake

You can top this cake with a combination of low-fat cream cheese & honey if you wish, but it tastes great on its own too.
Cals per slice 204. (without the topping).
  • 3 carrots, grated.
  • 1 tsp vanilla extract/essence.
  • ½ tsp ground ginger.
  • 1 tsp cinnamon.
  • ½ tsp mixed spice.
  • 100g dates, soaked in water for 10 mins.
  • 4 eggs.
  • 100g wholemeal flour.
  • 50 g flour.
  • 2 level tsp baking powder.
  • 50 g soft butter.
  • 60g chopped walnuts.
  1. Preheat the oven to 165 C.
  2. Line an 8” tin with parchment paper.
  3. Blend the drained dates until smooth.
  4. Add the egg whites, butter & vanilla & mix again until combined, then add the egg yolks.
  5. Mix again.
  6. In a separate bowl, add the flours, spices, baking powder together.
  7. Add the wet ingredients, the carrots & walnuts.
  8. Mix together.
  9. Place into the cake tin & smooth the top.
  10. Bake for 35 mins or until a skewer comes out clean.
  11. Leave to cool.