In­di­vid­ual co­conut car­rot cakes

donna hay - - Location Seaside Getaway -

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.

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