Carrot, date and walnut cake

This is a simple recipe and this cake has an instant eat me appeal.

I start off by gently mixing dry ingredients 

Dry ingredients:

Sieve in a large bowl: 2 cups flour + 1 cup brown sugar (I made without sugar as dates were sweet) + 1 tsp baking powder + ½ tsp baking soda + 1 tsp cinnamon powder +1/2 tsp nutmeg powder + ½ tsp salt.

To dry ingredients add 1 ½ cup coarsely grated carrots + ½ cup chopped walnuts (or just simply break them)

Them moving on to 

Wet ingredients:

Soak for 15 mins (1 cup) dates in ½ cup boiling water and 1/4 cup warm milk. Dates will become tender, just smash them. When this mixture cools down, add ½ cup olive oil. Next whisk 2 eggs (or replace eggs with buttermilk or milk or curd 1 cup) and add them to the wet mixture. Then add Vanilla essence ½ tsp.

Mix wet ingredients with electric blender if required.  

Next gradually add dry ingredients to the wet mixture and combine everything. Just smoothly fold, don’t over mix. 

Spoon the mixture in greased and lined cake tin. (Line the cake tin bottom with circular parchment paper)

Then gently tap the cake on kitchen platform to level the batter. 

Preheat oven to 180 degree celsius.

Bake at 180 degree celsius for 45-50 mins or until baked. (Baking time varies with oven, so just bake until the toothpick inserted in centre comes out clean).

Remove from the oven and cake tin.Then leave it to cool on a wire rack. 

Made with rich carrots, sticky dates and crunchy walnut, this cake is a good tea time treat . Enjoy.

Recipe: Contains Egg

Preparation time : 30 mins (includes 15 mins soaking time)Baking time : 45-55 minsServes : 10

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.