Sunday baking is one of my favourite things. There’s something about it that’s so therapeutic. The smells, the magic of what happens when you mix ingredients together, add some heat, and create something completely different.
Baking is more precise than cooking which leaves less room to wing it but I never let that stop me. Sometimes it works, other times it’s an 😆
This carrot cake turned out to be a big success. Full of goodness - carrots, walnuts, big flakes of coconut and dates instead of the usual raisins really put it over the top. You can leave it plan or add a cream cheese icing for something special.
And even better I made it in mini loaf pans and froze a couple uncooked. The test this morning was how they’d bake up after being frozen.
The result? Perfection!
Has anyone else ever done this? And why have I never thought of it until now??
Just another way you can put in the effort once and then enjoy the result a few times.
These would make the perfect hostess gift at your next holiday gathering.
The recipe’s below, or leave.an emoji in the comments and send it to you in a DM. ✨❤️
1/2 cup brown sugar or coconut sugar
1/2 cup oil
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 1/2 cups grated carrots
1/2 cup dates, chopped
1/2 cup walnuts chopped
1/2 cup unsweetened coconut flakes
Preheat the oven to 350*
In a stand mixer, combine the eggs and brown sugar and mix until creamy, about 2 min. Add oil and vanilla and mix until combined.
Meanwhile, mix flour, baking soda, salt, cinnamon, ginger, and nutmeg until combined. Add carrots, dates, walnuts and coconut, mixing until coated.
Add the flour mixture to the egg mixture and mix until just combined.
Pour batter into a loaf pan or 8 inch cake pan place in the oven.
Bake for 30-35 minutes or until cooked through. Test with a toothpick or knife in the centre, it should come out clean.