Date and Carrot Cake (sugar-free)

I’ve been doing a fair bit of reading around healthier eating these days. This has been partly due to Veronica’s anti-candida diet but also our Mum’s modified diet to help with her osteoporosis. So whilst this recipe is not a direct manifestation of either of those diets, it is never the less inspired by thoughts of trying to steer clear of processed foods. And by processed I don’t just mean turkey jetters, I mean things like sugar (gasp) and margarine (gasp, gasp!).

In true Wrapped in Newspaper style, a quest to move away from processed foods will not mean going without cake! Being vegan won’t stop us and nor will anything else!

So behold a, bordering on, healthy cake! Packed with fruit and veg and iced with nuts, you can feel pretty happy with yourself for having a second slice of this one!

vegan date and carrot cake

Date & Carrot Cake with Cashew Icing

280g wholewheat flour
200g chopped dates
140g raisins
50g grated carrot
50g chopped walnuts
250ml water
100ml orange juice
1 tbsp + 2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp mixed spice

For the icing:
75g cashew nuts (soaked in cold water for a few hours or overnight)
100ml almond milk
100ml melted coconut oil
3 tbsp lemon juice
2 tbsp agave syrup
1 tbsp vanilla extract

  • In a saucepan, combine the water, dates, raisins and spices and gently bring to the boil, then simmer for 5 minutes.
  • Remove the pan from the heat, stir in the grated carrot and leave the mixture to cool.
  • Once cooled, stir in the walnuts and orange juice.
  • In a mixing bowl combine the flour, baking powder, bicarbonate of soda and salt.
  • Pour the fruit mixture into the flour and stir until combined.
  • Bake at 180C for 30-40 minutes in a lightly oiled 8″ cake tin, until a knife inserted into the cakes centre comes out clean.
  • Remove from the cake tin and leave to cool on a wire rack.

Whilst the cake is cooling, prepare the cashew nut icing.

  • Drain the cashews and place into a blender with the almond milk, lemon juice, agave syrup and vanilla extract.
  • Blend to a smooth, creamy consistency.
  • With the blender still running, slowly pour in the coconut oil until combined.
  • Pour into a bowl and place in the fridge to set to a thicker consistency.
  • Once the icing has thickened and the cake cooled, spread the icing over the cake and top with chopped walnuts.

vegan cake

vegan carrot cake

Amy x

4 Comments

  1. Pingback: One year and counting | Wrapped in Newspaper

  2. Pingback: Courgette Cake (refined sugar-free) | Wrapped in Newspaper

  3. Pulled the cake out of the oven 10 mins ago 🙂 it smelled heavenly and i couldnt resist a bite.. tastes just as good as regular carrot cake! Its so moist!i cant wait to taste when it cools down 😀
    Im a disaster of a baker, but this recipe is foolproof! Its my go to recipe from now on thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *