Ingredients
Scale
- 200g all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 115g plant-based butter, softened
- 100g brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 200g finely grated carrots
- 150g chopped pitted dates
- 60ml coconut milk
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients to the wet mixture alternately with coconut milk until just combined.
- Gently fold in grated carrots and chopped dates until evenly distributed.
- Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg