Ingredients
- 200 g whole wheat flour
- 5 g baking powder
- 5 g cinnamon
- 2 g salt
- 2 g baking soda
- 60 g dates + 70 g hot water
- 1 egg
- 60 g oil
- 40 g melted butter
- 100 g buttermilk
- 150 g finely grated carrots
- 55 raisins
- 55 g walnuts
Topping
- 140 g cream cheese
- 20 g dates
Instructions
- Pour 70 g hot water into 60 g dates. Let them soak for 30 minutes.
- Do not drain the water, blend dates in a blender with water.
- Add 1 egg, 60 g oil, 40 g melted butter and 100 g buttermilk to the date paste in a blender. Mix and blend.
- In a bowl, mix the dry ingredients: 200 g whole wheat flour, 5g baking powder, 2 g baking soda*, 5 g cinnamon and 2 g salt.
- Combine wet ingredients and dry ingredients.
- Then add 150 g finely grated carrots, 55 g raisins and 55 g walnuts. Mix. The dough turns out rather thick, so it is difficult to stir. That is a perfect consistency.
- Place in a baking form (mine is 10X28) and bake in a preheated oven at 180 C / 355 F for 60 minutes.
- Mix the 140 g cream cheese with 20 g finely chopped dates and spread on the hot cake.
Notes
*Turn on the oven beforehand to have a temperature at 180C (or 356F) when you put a healthy carrot cake inside. If you put a cake in an oven that is not heated to this temperature, the cake could not bake through.
*Melt the butter beforehand. Put a bowl with butter in the pot with hot water and heat it slowly. Once 60% of butter is melted, turn off the heat. Melt the rest
*It is important to finely grate a carrot. It should give a healthy carrot cake ist juiciness. If you use coarsely grated carrot, a cake can turn dry.
*Do not omit baking soda - this recipe needs both baking soda and baking powder. If you will only add one, the recipe will not work.