CARROT CAKE

INGREDIENTS

- 12 dates (no seeds)

- 3 small carrots (250 grs)

- 3 eggs

- 1 cup self rising flour 

- ½ cup blond raisins (seedless) 

- 3 tablespoons extra virgin olive oil 

- 3 tablespoons filtered water 

- ¼ teaspoon ground cinnamon 

- ½ teaspoon vanilla 

- Dash of salt 

PREPARATION

First, Place in a food processor or blender 12 dates (without seeds,  process for 1 minute, just to make a paste, change the blade to a grater and add 3 medium size carrots, previously washed and peeled, reserved aside. (In case of using a blender, you would need a grater for the carrots).

In a bowl place 3 eggs, beat a little bit, just to homogenize them, add 2/3 cup  self raising flour (reserve ⅓), 3 tablespoons extra virgin olive oil, 3 tablespoons filtered water, ¼ teaspoon ground cinnamon, ½ teaspoon  vanilla and a dash of salt, mix all together. Finally, coat  ½ cup blond raisins with 1/3 cup of the reserved flour, add to the mix. With a spatula or wooden spoon, blend with the carrot mixture, just to integrate.  Preheat the oven at 350 and bake for 35-40 minutes. 

Enjoy!

PREP TIME:   10  min

BAKE TIME:  35  min

TIPS

- It is very important to coat the raisins with flour so they don’t go to the bottom during baking.

- You can replace water for milk, using 3 tablespoons.  

- You can replace oil with 50 grs unsalted butter.

- Soak the dates and raisins in water with a teaspoon of baking soda for 10’ to remove any impurities.

- You will know it is ready when you insert a toothpick in the middle and it comes out clean.