This is the most nutritious-and-healthy-while-still-being-tasty Carrot cake ever!!
- 3 ripe bananas (I prefer cavendish)
- 2 carrots, grated
- 10 dates, finely chopped
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sultanas
- Juice of one orange
- 1 cup almond meal
- 1/2 cup quinoa flakes or meal
- 1/2 cup oatmeal
- 2 tbs flaxmeal
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/3 cup walnuts, roughly chopped
- 250g light cream cheese
- 2-3 tbs maple syrup
Soak the sultanas in the orange juice for 30 minutes.
Preheat the oven to 170 degrees celcius.
In a large bowl combine all the dry ingredients except for the walnuts.
Drain the sultanas from the orange juice, and add them into a medium sized bowl with the remainder of the wet ingredients. Combine the wet ingredients and add them to the bowl of of ingredients. Finally, fold in the walnuts.
Lightly grease a cake tin and line the bottom of it with baking paper. Pour the batter in, and if you intend to ice it smooth the top over.
Place in the oven and bake for 45 minutes.
After you’re happy with the skewer test remove the cake from the tin and allow it to cool on a wire rack for 30 minutes if you intend to ice it.
For the icing mix the cream cheese together with the maple until it’s smooth, then layer it over the top of the cake.
I love this cake! It’s guilt free and you can substitute the oatmeal and quinoa flakes for any form of flour you have on hand, or for more almond meal if you want a gluten free or more paleo-friendly option.