Ingredients:
2 small carrots (grated)
1 apple (grated)
1 ripe banana (mashed)
4 medjool dates
5 free-range eggs
½ cup coconut oil
¼ tsp. vanilla extract concentrate
2 tbsp. sweetener of choice if desired (honey/maple syrup)
¾ cup coconut flour
¼ tsp. baking soda
Pinch Himalayan salt
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
¼ cup walnuts for topping
Method:
Pre-heat the oven to 180°. Line a loaf tin with baking paper.
Grate the carrots and apple and set aside.
Take the pits out of the dates and chop until they're small chunks. In a separate bowl, mix together the coconut flour, baking soda, salt, cinnamon, ginger and cloves. Then add the eggs, banana, coconut oil, honey/syrup (if using a sweetener - I make mine without. The dates and bananas are the sweeteners, so try making it without first. You can always put it on when serving, or make a note to add it next time you make it). Gently mix the wet ingredients through with the dry until a batter forms. Lastly, stir through the dates, carrots and apple.
Spoon the batter into the loaf tin and sprinkle the crushed walnuts on top, pressing down into it a little bit.
Bake for 45-50 minutes or until cooked. This will be when a skewer comes out clean after being inserted into the centre. Allow it to cool in the tin for 10-15 minutes before carefully removing and placing on a wire rack to cool completely.
The cake can be stored in the fridge for up to 3 or 4 days, or can be frozen,then pulled out and thawed ready for eating as required.
The mixture can also be made into muffins instead of a loaf. Line muffin tin with papers, and spoon the mixture into them, allowing approx.35-40 minutes baking time. They will brown and become a delicious golden colour and smell just amazing.
Enjoy ☺ Shaz
