I think this carrot cake is amazing, definitely will want to make this often! Tastes like a normal cake and not..."unsweet" at all. I'd be anxious to try it again with sultanas instead of dates to make it faster to make, or even omitting them to see how sweet it is without the dates! Its just too nice that i fear I wont be able to stop! It does get a bit dry in a few days so i do suggest serving with watered down tahini sauce
based on https://www.feastingonfruit.com/vegan-gluten-free-carrot-cake/
I removed the sugar from the recipe and had to tweak to add in more liquid.
INGREDIENTS
1/3 cup tapioca starch
2 1/2 cup oat flour
1-2 tb flax
1 tbsp cinnamon
1 tsp ginger
1 tsp baking powder
1 tsp baking soda
1 cup pureed apple (blend an apple with as little water as u can manage)
5 drops stevia
1 tbsp lemon juice
1 tsp vanilla extract
1 cup almond milk
1/2 chopped dates
1 1/2 cup grated carrots (about 3 smallish carrots)
1/2 cup chopped walnuts/pecans
METHOD
Preheat 175C fan forced.
Combine dry ingredients. Make a well and put the liquids and veg/fruit/nuts in the middle. Stir till just combined. Immediately place in mould and cook for 30-40 minutes at 175C or until stick comes out clean. Top will crack.
HIGHLY SUGGEST serving with watered down tahini. The flavours compliment so well!!
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