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Honey, Dates & Carrot Cake

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Prep Time 20 mins
Cook Time 45 mins
Servings 12 people

Ingredients
  

  • CARAMEL
  • ½ cup brown sugar
  • ¼ cup hot water
  • CARROT CAKE
  • 1 cup oil
  • 4 eggs
  • 1 ½ cups brown sugar ( use 1 cup sugar for a less sweeter taste)
  • 1 tsp vanilla essence
  • 1 cup chopped dates or crushed pineapple
  • 2 cups cake wheat flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 2 ½ cups carrots (shredded)
  • 80g walnuts
  • GLAZE
  • 150g smooth cream cheese
  • 75g Greek yoghurt
  • 2 tbs honey (to drizzle)
  • 25g walnuts (chopped) (to decorate)
  • ¼ cup dates (chopped) (to decorate)

Instructions
 

  • CARAMEL
  • Melt sugar in a clean pan.
  • Swirl it until it caramelises.
  • Add in the hot water
  • Keep aside.
  • CARROT CAKE
  • Preheat oven to 180 degree celcius
  • Mix the dates and walnuts with 2 tbs flour and keep aside.
  • Sift dry ingredients into another clean bowl and keep aside.
  • In another bigger clean bowl, whisk the oil, sugar, eggs and vanilla essence.
  • Slowly pour in the cooked dark caramel.
  • Fold in the carrots, then the dry ingredients until combined.
  • Pour into a cake tin, 2 loaf tins or mini loafpans.
  • Bake until golden and when a tooth pick inserted, comes out clean.
  • I baked mini loaves and the pan took 20 minutes.
  • A full cake usually takes around 45-55 minutes.
  • GLAZE
  • Whilst the cake is baking, whisk the cream cheese and yoghurt until smooth and fully combined.
  • Swathe the glaze onto cooled cakes.
  • Decorate with dates, walnuts and honey.