Gluten Free Date & Carrot Traybake

Date and carrot traybake is a perfect autumn treat – delicious, easy to make and packed with minerals and vitamins, it will cheer up any winter blues! and It's Gluten Free...

INGREDIENTS:

CARROT CAKE

• 300g Beloved Date Nectar
• 300ml sunflower oil
• 300g coconut flour (for gluten free version) or plain flour
• 3 eggs
• 1 tsp bicarbonate soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 1/4 cups grated carrot
• 1/3 cup chopped pecans (plus more for topping)

CREAMY CASHEW FROSTING

• 1 cup Raw Cashews, soaked for at least 4 hours
• 1 ½ tbsp Date Nectar
• ¼ tsp Vanilla Extract (Optional)
• Pinch of Salt
• ¼ tsp Nutritional Yeast (Optional)
• Juice of ½ Small Lemon
• 3 tbsp Water

PREPARATION

1. Pre heat the oven to 150’C. Mix the Date Nectar and sunflower oil with an electric whisk until really well combined.
2. Add each egg 1 at a time, ensuring the first is well mixed in before adding the second.
3. Add the bicarbonate, baking power, cinnamon, ginger, salt and vanilla and give it a good mix!
4. Add the grated carrot and chopped pecans and mix until well distributed through the mixture. Then pour into a baking tray lined with baking parchment. Make sure it fills it right to the corners.
5. Bake on 150’C for 25 mins until browned slightly on the top. Remove and allow to cool for 2 minutes then turn out onto a cooling rack.
6. Prepare the Cashew Frosting by adding all of the ingredients to a high-speed blender and processing until smooth. I recommend adding the Water in in 1 tbsp increments; you may need to use more depending on your blender, but try to use the least amount possible.
7. Frost the Cake, top with additional Pecans if desired, and cut into 9 pieces and serve. Store leftovers in the fridge for up to 3 days (the Cake will last at room temperature for up to 5 days if unfrosted).

If you have any questions. Please get in touch via talktous@belovedates.com