The idea behind this amazing, incredible, awesome cake of deliciousness originally came from my sister. I had promised her to make her favorite dessert, healthy banana bread, but when I looked around in the kitchen I remembered I had just that morning frozen down all our bananas because they were getting overripe. I went over and asked her what other dessert she wanted and she simply said carrot cake with lemon frosting.
My initial response was that the carrot cake should be easy enough to make but frosting is usually made from just sugar and water, so how on earth was I going to make a healthy sugar-free topping? She asked if I could use tofu, and it went from there. The cake batter, as well as the seasoning, is in many ways similar to my spice cake recipe, with the major difference being the consistency. This cake is a more dense, still without being too chewy, and my entire family preferred this one over the spice cake, which used to be their favorite cake of mine. The secret when it comes to this cake is to add in lots and lots of seasoning. The amount I listed is just a starting point, and I usually add in at least double the amount (I just eyeballed it, so I cannot be entirely sure of how much I used). Keep in mind that this recipe makes a rather small cake, so consider doubling the recipe when making it for an event!
- 2 cups pitted dates
- 1/2 cup dried apricots
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- 1 1/2 cup unsweetened plant-based milk
- 2 cups shredded carrot (about 3 medium sized carrots)
- 2 cups oat flour (or put oats in a blender and pulse until it becomes completely ground)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla essence
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp ground ginger