Ingredients
- 2 cups finely grated carrots (about 3 medium carrots)
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed is best)
- 1 tbsp orange zest
- 1/2 cup ground almonds (almond flour)
- 1/2 cup desiccated coconut
- 1/2 cup dates, pitted and chopped (or raisins for variation)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 cup coconut oil or neutral oil
- Pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease and line a small cake tin or loaf pan.
- Soften the dates: Soak chopped dates in the orange juice for 10–15 minutes.
- Combine wet ingredients: In a large bowl, whisk eggs, soaked dates (with juice), orange zest, and coconut oil until well mixed.
- Add dry ingredients: Stir in grated carrots, ground almonds, coconut, baking powder, cinnamon, nutmeg, and a pinch of salt.
- Mix until combined: The batter will be thick but moist.
- Bake: Pour into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool completely before slicing. Serve plain or with a dollop of Greek yogurt or coconut cream.
Let me know if you’d like a version that’s vegan or nut-free!