fbpx

The Carrot Cake… Off!

(carrot, walnut and raisin cake)
The energizing snack that could easily qualify as a dessert!
  • Preparation 20 minutes
  • Cooking 70 minutes
  • Power 180°C (350°F)
  • Quantity 6 to 8 servings
See ingredients
  • 225 g (3/4 cup) Madame Labriski date puree 

  • 75 g (1/4 cup) unsweetened applesauce

  • 2 eggs

  • 230 g (1 cup) plant-based beverage or milk of your choice

  • 1 tbsp. vanilla extract

  • 2 tsp. baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/8 tsp. turmeric

  • A pinch of salt

  • 240 g (2 cups) gluten-free or all-purpose flour

  • 150 g (2 cups) peeled, grated carrots

  • 120 g (1 cup) chopped walnuts

  • 90 g (2/3 cup) dried currants

  • Nuts and raisins for decoration

  • Ingredients
  • Steps
  • History

Ingredients

  • 225 g (3/4 cup) Madame Labriski date puree 

  • 75 g (1/4 cup) unsweetened applesauce

  • 2 eggs

  • 230 g (1 cup) plant-based beverage or milk of your choice

  • 1 tbsp. vanilla extract

  • 2 tsp. baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/8 tsp. turmeric

  • A pinch of salt

  • 240 g (2 cups) gluten-free or all-purpose flour

  • 150 g (2 cups) peeled, grated carrots

  • 120 g (1 cup) chopped walnuts

  • 90 g (2/3 cup) dried currants

  • Nuts and raisins for decoration

9 steps

  • Wash your hands properly.

  • Preheat oven to 180°C (350°F).

  • Line a 9-inch (23 cm) tube pan with parchment paper or lightly grease, otherwise everything will stick.

  • In a bowl, thoroughly combine the date puree, applesauce, eggs and milk.

  • Incorporate the vanilla, baking powder and spices.

  • Finally, add all the remaining ingredients, stirring well.

  • Pour the batter into the pan. Decorate with nuts and raisins, if desired.

  • Bake for about 70 minutes (1 hour 10 minutes).

  • Your house is going to smell of pure happiness. Yumski!

History

Do you like carrot cake? Personally, I’m nuts about it. The one my grandma Blanche used to make was absolutely gorgeous, but… it was also full of refined sugars and fat. In my upcoming cookbook in English Goodbye Refined Sugar!*, I wanted to offer a decadently healthy version of this classic dessert. We need to stop cooking like it’s the 1950s and adapt the way we go about making decadent desserts.

I like to be able to eat “cake” for breakfast and as a snack, not just for dessert. This breakfast-dessert-cake is the perfect solution. I gave it the amusing name The Carrot Cake… Off!

because I think we need to leave behind our old ways when it comes to baking desserts and get into our rocket ship and cake off to the 21st century. Hahaha! The time has come to favour wholesome and varied ingredients, and say goodbye to refined sugar and hello to date puree.

By the way, this cake is just as delicious if you use gluten-free flour.

How about you? When do you think you’d prefer to eat it? For breakfast, as a snack or for dessert? Or maybe all three?!

Bon appétit!

Long live date puree, long live healthy carrot cake!

 

*Available on 7 July 2021: Goodbye Refined Sugar!

Hurray! Available in French in Europe under the title Je déclare le guerre au sucre raffiné

 

Storage

  • Store in an airtight container.
  • Freezes well.

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

For more recipes sweetened with date puree

FAQ

Can I freeze raw cookie and muffin dough?

Yes.

I have cricket powder. Can I add some to any recipe?

Yes. You can easily add 2 to 3 tablespoons. Cricket powder is a flour (powder) that’s very high in protein.

What can I use as a substitute for one egg?

There are several options:

  • 1 tbsp. ground chia seeds + 3 tbsp. water,
  • 2 tbsp. ground flaxseed + 2 tbsp. water,
  • ½ mashed banana,
  • Egg substitute (yes, it’s available at grocery stores, in the organic section).

Note that the texture of your recipes will be slightly different… but they’ll still be 100% delicious