Super moist carrot cake

Super moist carrot cake

This carrot cake is super moist and full of nutritious ingredients. Dates are used instead of sugar for sweetness, with oat bran, wholemeal spelt flour and dessicated coconut forming the base of the cake.

Method

1. Preheat oven to 180 degree Celsius. Line a loaf pan with baking paper.

2. Combine the wholemeal spelt flour, oat bran, dessicated coconut, baking powder, cinnamon and walnuts in a bowl. Set aside.

3. In a large bowl, whisk the olive oil, eggs and yoghurt until well mixed and then stir in the mashed dates. Add in the grated carrots and flour mixture and stir through till well mixed. Pour into prepared pan. The mixture may look a little dry but the cake comes out nice and moist. Bake for 50-60 minutes or until a toothpick picks out clean. Allow to cool.

Ingredients

  • 1 1/3 cups wholemeal spelt flour
  • 1/3 cup oat bran
  • 1/3 cup dessicated coconut
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup olive oil
  • 1/2 cup Medjool dates, chopped and mashed
  • 1 1/2 cups grated carrots
  • 1/3 cup plain yoghurt
  • 2 eggs

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