Sugar-Free Carrot Cake Loaf
A creamy sugar-free carrot cake, 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).
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
1. Doneness check:
- 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.
Nutrition
Calories: 204kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 168mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3192IU | Vitamin C: 1mg | Iron: 2mg
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