Individual coconut carrot cakes
12 fresh dates (240g), pitted and chopped 1 teaspoon bicarbonate of (baking) soda
1 cup (250ml) boiling water
125g unsalted butter, chopped and softened 1 cup (175g) brown (light brown) sugar 1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup (150g) plain (all-purpose) flour, sifted 1 teaspoon mixed spice
2 cups (300g) grated carrot+
½ cup (60g) pecans, chopped
½ cup (40g) shredded coconut
¹⁄³ cup (90g) crushed canned pineapple, drained
Preheat oven to 180°C (350°F). Place the date, bicarbonate of soda and water in a small heatproof bowl and set aside for 5 minutes to soften.
Place the butter, sugar and vanilla in the bowl of a stand mixer and beat for 6 minutes or until light and creamy. Add the egg and beat to combine. Add the flour, mixed spice, carrot, pecan, coconut, pineapple and the date mixture, and mix until just combined.
Spoon the mixture into 8 x lightly greased ¾-cup-capacity (180ml) mini loaf tins lined with non-stick baking paper and cook for 30 minutes or until cooked when tested with a skewer. Set aside to cool in the tins for 5 minutes. Transfer to a wire rack to cool completely. Serve. MAKES 8.
+ To make 2 cups of grated carrot, you will need approximately 4 medium carrots.