- 3/4 cups Vegetable Oil
- 3 Eggs
- 1 cup Gluten free Self-raising flour or Wheat flour
- 1 1/4 cup Raw caster sugar
- 1/2 cup Desiccated Coconut
- 2 cups Grated Carrots (2 medium size carrots)
- 1 1/2 tsp Baking powder
- 1 tsp Bicarb Soda
- 1 tsp Ground Cinnamon
- 6 Dates
- 1/2 cup Almond Flakes
- 2 tsp Vanilla essence
- 3 tbl sp Honey
Pre-heat oven to 180 degrees centigrade.
Soak the dates in warm water for half an hour.
Place raw caster sugar and oil in a bowl and beat with an electric mixer for 3 minutes (beat until sugar has softened and fine)
Add the eggs gradually and beat until fluffy (for 3 more minutes).
Sift flour, bicarbonate of soda and baking powder, ground cinnamon and gradually add to the sugar mixture, along with vanilla essence. Beat for another 3 minutes on high,
Grate the carrots and add to the mixture and mix until just combined (no need to beat any further)
Rinse the soaked dates well, tear apart and add to the cake mixture and mix gently.
Pour into a greased 22cm (or 9 inches) round cake tin and bake for 55–60 minutes or until cooked when tested with a skewer.
Leave to cool in the tin. This way the cake will stay moist.
Heat a frying pan without any oil and roast the almond flakes on medium heat, for about 1 minute or until golden brown.
Turn cake upside down onto a plate and scatter the roasted almond flakes and drizzle honey over the top.
(Dry dates usually contain sulfur as a preservative. The reason to soak and rinse dates is to remove the sulfur as much as possible. It is possible that there could still be some sulphur in the dates. You could also try rinsing and boiling the dates for 15 minutes to remove sulphur. However there still could be some sulphur left in the dates)
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