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    Date & carrot cake

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    Date & carrot cake

    • Vegetarian
    • Preparation time: 25 minutes, plus soaking and cooling
    • Cooking time: 1 hours
    • Total time: 1 hour 25 minutes, plus soaking and cooling

    Serves: 8 - 10

    Ingredients

    1 English breakfast tea bag
    165g Waitrose & Partners Pitted Medjool Dates, finely chopped, plusextra to decorate
    75ml sunflower oil
    3 eggs, beaten
    175g plain flour
    1½ tsp baking powder
    1½ tsp bicarbonate of soda
    250g carrots, peeled
    1½ tsp mixed spice
    75g light brown soft sugar
    30g walnuts, chopped

    For the icing
    150g reduced fat soft cheese
    75g No.1 Fat Free Greek Natural Strained Yogurt
    2 tbsp clear honey, plus extra for drizzling
    25g walnuts, roughly chopped, to decorate

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 900g loaf tin. Brew 75ml black tea, pour into a bowl with the dates and leave to soak for 20 minutes. Lift out ½ the dates with a spoon and set aside. Use a blender to whizz the remaining dates and liquid together. Transfer to a large bowl and mix in the oil and eggs.

    2. In a separate bowl, sift the flour, baking powder and bicarbonate of soda. Coarsely grate the carrots, then stir into the bowl with the mixed spice, sugar and a pinch of salt. Add the date mixture, the reserved soaked dates and the walnuts. Stir until combined then spoon into the loaf tin. Bake for 50 minutes-1 hour, until a skewer inserted into the centre comes out clean. Cool on a wire rack.

    3. Meanwhile, for the icing, use a balloon whisk to beat the cheese, yogurt and honey together; cover and chill for 30 minutes. Once the cake is cool, just before serving, spoon the icing on top, drizzle with extra honey and scatter with the walnuts and extra dates. 

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