Carrot, Date & Walnut Teacake

Servings

12

Prep time

Cook time

Recipe

Vegetarian, Gluten Free


Ingredients

  • 1½ cups almond meal
  • 2 tsp baking powder
  • 2/3 cup walnuts, roughly chopped
  • 1 tsp cinnamon
  • ¼ cup unsweetened shredded coconut
  • 2 organic eggs
  • 80g organic butter
  • 1/3 cup milk of choice
  • 1/3 cup raw honey or maple syrup
  • 1 tsp vanilla extract
  • 170g carrots, peeled & grated
  • 3 Medjool dates, pitted & sliced
  • Topping:
  • 1 tin full-fat coconut cream, cooled in the freezer for approx. 1 hour
  • 1 tsp vanilla extract
  • 1 tsp honey or maple syrup
  • Pinch cinnamon

Method


  • Preheat oven to 160°C and grease a 12-hole muffin or mini loaf tin.
  • Combine the almond meal, baking powder, walnuts, cinnamon and shredded coconut in a large bowl.
  • In another bowl, combine the eggs, butter, milk, honey and vanilla, then add to dry ingredients. Mix well.
  • Fold through the grated carrot and dates and spoon into muffin holes.
  • Bake for 35–40 mins or until a skewer comes out clean from the centre. Once cooked, allow to cool in the tin.
  • To make the coconut frosting, scoop the cream from the coconut cream tin and discard the liquid.
  • Beat the coconut cream with the vanilla, honey and cinnamon. Place in the fridge to firm up until ready to frost cakes.
  • Allow cakes to cool completely before spreading with coconut frosting. Dust with cinnamon and top with walnuts to serve.

  

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