Menu

Carrot & walnut cake

Prep 15 min - Cook 45 min / Serves 20+ slices / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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.

Ingredients

  • 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

Check All / Uncheck All

Directions

  1. Preheat a fan-forced oven to 180C / 356F.
  2. Cut baking paper to cover bottom of a 20cm / 8in square baking dish. 
  3. Add 1/2 teaspoon of olive oil and with a small piece of baking paper spread the oil over bottom and sides of dish.  
  4. Add prepared prunes to a food processor or blender with pureed apple.  Blend to puree prunes. 
  5. Place puree in a bowl, then add baking powder and orange juice to bowl.  Whisk for 1-2 minutes and set aside.
  6. In a large bowl add each of the flours and cinnamon. Add the prune puree mixture, oat milk and olive oil then mix well.
  7. Add the grated carrot followed by sultanas then walnuts.  Mixing well at each addition.
  8. Pour into baking dish and place in the oven for 40-45 minutes.
  9. Remove and let stand for 10 minutes, then turn out onto a rack to cool.  Remove paper.
  10. Cut to desired slice sizes and serve.  Store wrapped in baking paper in a sealed container.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Easy sweet potato chips

What a tasty treat sweet potatoes are. We find the chips sliced from the round of the sweet potato to be the best. Make sure you select sweet potatoes that have a good consistency of thickness…

Rustic green lentil & tomato soup

A very simple, earthy, basic and low cost soup. Easily comes together with not much preparation if you have the vegetable stock on hand or use a packaged one. Serve with your favourite crusty bread…

Easy quinoa tabouli

Traditional tabouli is made with Bulgar and served as part of a mezze (selection of dishes served with drinks or as starters to a main). We use tabouli as an addition to lunch or dinner in wraps…

Super easy 4 bean mix

This bean dish is super easy and quick to prepare. It is a great accompaniment to many meals. In particular we like it with a red meat dish and a nice green salad on the side. Toss this into the green salad…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…