En Bezzia We love having a sweet bite to accompany our afternoon coffee. And now that we have time to prepare them, we do not miss the opportunity to do so. This past week we prepared this carrot and oat cake to which the photos do not do justice.
This, like other cakes we have recently prepared, is a healthy sponge cake. We have used dates to sweeten it, although it also has a small amount of honey, smaller than the original recipe. The main ingredients, however, with carrots and oats.
Preparing this cake does not imply no complication. It is one of those cakes whose dough is prepared by beating all the ingredients and for which you will only need a grater and a mixer. Sounds easy right? And it is. Go ahead and prepare it!
Ingredients
- 185 gr. oatmeal
- 1 teaspoon of cinnamon
- A pinch of nutmeg
- 1 tbsp baking soda
- 1 tablespoon of grated coconut
- 2 eggs L
- 120 g. of dates
- 20 g. of honey
- 50 g. softened butter
- 100 g. milk
- 230 g. grated raw carrot
Step by step
- Put the dates in hot water for 10 minutes. Then drain slightly and crush.
- Pre-heat the oven at 190ºC and grease or line a mold with greaseproof paper.
- Mix all the Dry ingredients in a bowl: flour, cinnamon, nutmeg, baking soda and grated coconut.
- In another bowl, whisk the wet ingredients: eggs, cream of dates, honey, butter, milk and grated carrots.
- Pour the dry ingredients into the wet ones in parts and mix until you get a lump-free dough.
- Fill the mold with the mixture.
- Bake the mold for approximately 50 minutes or until a stick inserted in the center of the cake comes out clean.
- Then let it warm for 10 minutes before unmolding the carrot and oat cake on a rack to finish cooling.
