And the Carrot cake that I made over the weekend... it is different from the version that you usually find! This one is rustic, dense, rich with the crunch of carrots in it. My entire family loved this encluding my children, my children only love va va vanilla cuppies! No, this hasnt got golden syrup in in, but it has bananas and dates! Here's the recipe....
2 cups plain flour
2 1/2 tsp baking powder
1/2 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt, I used himalayan rock salt that has been rocking my entire kitchen :)
3/4 cup finelychopped walnuts, I used 1 cup which makes the cake richer!
125 g butter, heated just to melt
3/4 cups dried dates, chopped finely
3 ripe bananas, I used 1 1/2 cups pisang emas yang masak ranum, mashed well
2 cups grated carrots
1/2 cups Greek yoghurt, I used buttermilk that I made myself, because I think the concept of having yoghurt and buttermilk in the recipe is the same ie to stabilise the baking powder!
2 large eggs, whisk lightly
200 gm cream cheese
125 gm butter
2 cups icing sugar
1 tsp vanilla
1 tsp lemon juice, if you like, I loike!
Preheat the oven to the temperature that you usually use, line 2 8x8 cake tin with parchment paper and butter well.
Sift together the flour, baking powder, cinnamon and salt. stir in the walnuts and raisins if you want, set aside.
Stir the dates into the melted butter, spreading the dates, add the sugar.
In a separate bowl, combine the bananas and carrots. stir in the date, sugar butter mixture. whisk in the buttermilk and eggs. add the flour mixture and stir until everything is well incorporated. Divide into the 2 cake tins, bake for about 50 minutes. Serve with cream cheese....
Tell me if you don't like this one!