This Carrot and Oatmeal Cake is a delightful and healthy treat that’s perfect for any occasion. Packed with the natural sweetness of dates and honey, the cake boasts a moist and chewy texture thanks to the grated carrots and rolled oats.
Ingredients:
- 2 cups grated carrots
- 1 1/2 cups rolled oats
- 1 cup pitted dates
- 1/2 cup crushed walnuts
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Prepare the Carrots: Grate the carrots and set them aside.
- Process Dates: In a food processor, blend the pitted dates until they form a smooth paste.
- Combine Ingredients: In a large bowl, mix the grated carrots, rolled oats, crushed walnuts, date paste, honey (or maple syrup), melted coconut oil, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir until all ingredients are well combined.
- Form the Cake: Line a cake pan or a square baking dish with parchment paper. Press the mixture into the pan, spreading it evenly and pressing it down firmly.
- Chill: Refrigerate the cake for at least 2 hours, or until it firms up.
- Serve: Remove from the fridge, cut into slices, and enjoy!
