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–+ servings
Lactose vrije wortelcake

Carrot cake lactose free

A creamy carrot cake sweetened with dried dates, ginger and herbal tea. Wholemeal flour and coconut complete this delicious cake.
5 from 1 vote
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Servings 8 persons
Course: Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

  • 100 grams dates pitted
  • 150 ml hot tea l used cinnamon flavor
  • 1 teaspoon baking soda
  • 2 eggs size L
  • 3 tablespoon sunflower oil
  • 1 teaspoon cinnamon
  • 1 teaspoon gingerbread spices
  • 75 grams whole meal
  • 100 grams flour
  • 3 candied ginger balls finely chopped
  • 1 tablespoon sesame seeds
  • 3 tablespoons coconut grated dried
  • 150 grams carrot grated

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Butter a cake tin with sunflower oil and coat with flour. Beat the excess flour from the mold.
  • Chop the dates very finely and mix with the baking soda.
  • Pour the hot tea in and simmer for 15 minutes.
  • Break the eggs into a bowl and add the sunflower oil.
  • Mix the eggs and oil well until you get a mixture.
  • Pour the dates with tea in and mix everything well.
  • Scoop then the cinnamon, spices, and wholemeal flour in the bowl. Mix well with a spatula until you have a batter.
  • Finally add the ginger, sesame seeds, coconut and carrot into the batter. Mix together with a spatula and pour it into the pan.
  • Bake the cake for 60 minutes in the oven.
  • Let cool on a wire rack.

Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3192IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg