A creamy carrot cake without sugar, sweetened with dried dates, ginger, and herbal tea. A delicious cake with whole wheat flour and coconut. You can't keep your hands off this cake (and you don't have to).
I like something tasty with my coffee. But let's be honest, that can involve a lot of sugar. This dairy-free carrot cake is a solution without added sugars, sweetened with dates, tea, and ginger.
Even though no sugar has been added, the cake is surprisingly sweet. The oil and grated carrot make it very creamy. And when I put it on the table, it was gone in no time. This recipe for a healthy carrot cake will be on the table more often!
This cake is based on a recipe from Johanneke's blog: Bijna net zo lekker als thuis (Dutch blog) and made for the food blog swap.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- ⅔ cup dried dates pitted
- 1 teaspoon baking soda
- ⅔ cup hot tea l used cinnamon flavor
- 2 eggs size L
- 3 tablespoon sunflower oil
- 1 teaspoon ground cinnamon
- 1 teaspoon speculaas spice mix
- ⅔ cup whole wheat flour
- ¾ cup all-purpose flour
- 3 balls candied ginger finely chopped
- 1 tablespoon sesame seeds
- 3 tablespoons shredded coconut dried
- 5 oz. carrots grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 350 °F - Butter a cake tin (6 inches - 15 cm) with sunflower oil and coat with flour. Beat the excess flour from the tin.
- Chop the dates very finely and mix with the baking soda.⅔ cup dried dates, 1 teaspoon baking soda
- Pour the hot tea in and simmer for 15 minutes.⅔ cup hot tea
- Break the eggs into a bowl and add the sunflower oil. Mix well.2 eggs, 3 tablespoon sunflower oil
- Pour the dates with tea in and mix everything well.
- Scoop then the cinnamon, speculaas spices, and both flours into the bowl. Mix well with a spatula until you have a batter.1 teaspoon ground cinnamon, 1 teaspoon speculaas spice mix, ⅔ cup whole wheat flour, ¾ cup all-purpose flour
- Finally, add the ginger, sesame seeds, coconut, and carrot into the batter. Mix with a spatula and pour it into the pan.3 balls candied ginger, 1 tablespoon sesame seeds, 3 tablespoons shredded coconut, 5 oz. carrots
- Bake the cake for 60 minutes in the oven.
- Let cool on a wire rack.
Notes
- Shake the mold slightly. If the top of the cake moves, it still needs to be baked further.
- Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cake. If it comes out clean and dry, the cake is done.
- Refrigerator: Wrap tightly in plastic wrap and store in the fridge for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months. Let thaw in the refrigerator.
Leave a Reply