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Date & carrot cake
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Serves: 8 - 10
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
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.
Typical values per serving:
Per serving (8), Vegetarian
This recipe was first published in September 2020.