Last weekend I wanted to come up with a cake that was both vegan and diabetic friendly. I actually ended up with something that was fat free too! Whilst it smelled nice in the oven I was worried that it wouldn't be the most exciting cake in the world. Well, what a surprise this turned out to be. It was just lovely. I went for the orange liqueur option and I would recommend that you search out medjool dates rather than regular ones as it's worth the few extra pennies for the delicious toffeeness they give the cake. By the way I only learned recently that sticky toffee pudding is made with dates, I never knew!
Tastes Too Good To Be True Cake
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups water
1 cups dates chopped
1 cup raisins
1 tsp cinanamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 carrots grated
1/3 cup orange juice or orange liqueur
How to make it
In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
Bring to a boil, reduce heat, and gently simmer for 5 minutes.
Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
Add the orange juice concentrate to the carrot mixture and mix well.
Add the dry ingredients to the wet ingredients and stir well to combine.
Pour the batter into a lightly greased cake pan. Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.