Printable Recipe
Orange Carrot Oat Cake with Dates
A naturally sweet carrot and oat cake made with dates, nuts, orange zest and freshly squeezed orange juice.
Prep time
20 min
Cook time
20 min
Total time
55 min
Yield
8
Ingredients
10
Steps
15
Filed under: carrot, oats, dates, nuts, milk, cinnamon.
Source channel: Whisk Takers
Key ingredients
rolled oats, hot milk, finely grated carrots, soft pitted dates, nuts, chopped.
Ingredients
- 180 g rolled oats
- 240 ml hot milk
- Approximately 165 g finely grated carrots
- Approximately 175 g soft pitted dates
- Approximately 100–120 g nuts, chopped
- Finely grated zest of 2 oranges
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 160 ml freshly squeezed orange juice
Method
- Preheat the oven to 175°C (350°F).
- Line a baking dish or cake tin with baking paper.
- Pour the hot milk over the rolled oats.
- Leave the oats to soak for 5–10 minutes.
- If the dates are firm, soak them briefly in warm water until softened.
- Drain the dates and chop or mash them.
- Add the grated carrots to the soaked oats.
- Add the dates, chopped nuts, orange zest, cinnamon, baking powder and salt.
- Pour in the freshly squeezed orange juice.
- Mix until all the ingredients are evenly combined.
- Transfer the mixture to the prepared tin.
- Smooth the surface evenly.
- Bake for approximately 20 minutes, until firm and lightly golden.
- Leave the cake to cool completely before removing it from the tin.
- Slice into eight portions and serve.