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Your email address will not be published.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 *

Honey roasted vegetables

Adding a bit of honey gives that nice sweet taste to the vegetables. This simple variation to the humble roast vegetable is obtained without much effort …

Cherry tomato & chilli pasta

This is a recipe that will get you out of a tight spot if you have not much time to collect ingredients or cook. This simple pasta dish comes together in a breeze and is tasty…

Crumbed cauliflower

This is one of those sneaky dishes that disguise the flavour of cauliflower and gives it a real rich taste. This recipe combines steam, crumbs and gentle frying which has been a favourite of ours for three…

Chicken & bacon rolls

A simple dish which infuses the taste of bacon through the chicken to make it tender. Add this quick dish to any of your favourite vegetables and you have a low fuss meal…

Gourmet salad with marinated vegetables

With this salad you don’t even need a dressing as the marinade from the jars make a good one. Make sure to use good quality sun-dried tomatoes, chargrilled capsicums and olives…