Egg free, dairy free and sugar free this carrot cake is a little bit different. Eggs have been substituted with a mixture which contains prunes, dairy with olive oil and oat milk, sugar with coconut nectar. The cake is distinctively less sweet than sugar alternatives and the great bonus is you reap the benefits of low GI with coconut nectar.
- 1/2 teaspoon olive oil – for baking dish
- 8 prunes – deseeded
- 4 tablespoons bottled pureed apples
- 2 tablespoons baking powder
- 4 tablespoons fresh orange juice
- 1 1/2 cups plain unbleached white flour
- 1 1/2 cups stone ground wholemeal flour
- 1 tablespoon of ground cinnamon
- 1 cup oat milk
- 8 tablespoons olive oil
- 2 cups carrots – peeled, washed, grated
- 1 cup walnuts
- 1 cup sultanas
- Preheat a fan-forced oven to 180C / 356F.
- Cut baking paper to cover bottom of a 20cm / 8in square baking dish.
- Add 1/2 teaspoon of olive oil and with a small piece of baking paper spread the oil over bottom and sides of dish.
- Add prepared prunes to a food processor or blender with pureed apple. Blend to puree prunes.
- Place puree in a bowl, then add baking powder and orange juice to bowl. Whisk for 1-2 minutes and set aside.
- In a large bowl add each of the flours and cinnamon. Add the prune puree mixture, oat milk and olive oil then mix well.
- Add the grated carrot followed by sultanas then walnuts. Mixing well at each addition.
- Pour into baking dish and place in the oven for 40-45 minutes.
- Remove and let stand for 10 minutes, then turn out onto a rack to cool. Remove paper.
- Cut to desired slice sizes and serve. Store wrapped in baking paper in a sealed container.