An afternoon with my stitchy friends called for a cake that had no processed sugar. This super-quick cake is delicious, and gets all its sweetness from the dates and carrot. You could cut the amount of oil if you planned to eat the whole thing the day you made it- if you want to keep it longer the oil will keep this moist for several days.
Set oven to 175C
I used two small paper loaf cases - if using metal tins grease or line with baking paper
- 150g dates
- 1 egg
- 100 ml vegetable oil
- 175g grated carrot - 1 large (I used a food processor, ready-grated or hand grater would be fine)
- 1/2 tsp cinnamon
- 150g self raising flour (mine is 40% urid lentil, 40% tapioca, 20% rice, with 1.5tsp baking powder to 100g)
- water if needed to slacken batter
Blitz the dates with the egg and oil in a blender to get a slurry.
Tip into a bowl and add the other ingredients, stirring well to ensure you don't have lumps of dry flour hiding in amongst the grated carrot. You want the batter to be a bit sloppy, so add some water if it is hard to get off the spoon.
Put batter in two loaf cases and bake in the pre-heated oven for 25-35 minutes, checking to be sure that a knife comes out quite clean to show it is cooked. I didn't get mine quite even, and the smaller one took 25 minutes, the larger 30. If you put all the batter in one tin add extra time, but drop the temperature if the top begins to get too brown.