Carrot cakes date back to medieval times. Sweeteners were dear those days. Carrot was added to sweeten cakes. Carrot cakes could be kept without refrigeration for three days without spoiling. It made logical sense to bake carrot cakes. Date carrot cake is not uncommon. I usually serve them as a dessert along with my Arabic, Lebanese and Mediterranean menus. Ice cream makes a lovely cold side with the cake.
My food word for this recipe would be decadent.
When you go out shopping look for;
Eggs
Carrot
All purpose flour
Cooking oil
Cooking soda
Baking powder
Cinnamon powder
Cocoa powder
Dates
Cashew nuts
Castor sugar
The recipe would be;
Finely grate a peeled carrot to get one cup. Also finely chop dates to get two tbsp. Mix two tbsp cashew powder, grated carrot and the dates. Set aside. Sift a cup of all purpose flour. Mix the flour, half tsp baking powder and half tsp cooking soda and pass this mix through a sieve. Add half tsp cinnamon powder to this dry mix. Now separate two eggs. Whip them separately. Once the egg white is kind of stiff, fold in the beaten yolk into it. Slowly add three fourth cup of oil. Now take half a cup of castor sugar and pour it in. Gently with a spatula fold it in. Next fold in the cashew-carrot-date mix and blend it all in. Once this is done, add the flour-soda-baking powder-cinnamon mix. Again fold it all in.
Preheat the oven at 200 degrees. Then bake at 150 degrees till the needle passes through unscathed.
