125 g, seeded, chopped
2 medium, separated
½ cup(s), (110g)
White self-raising flour
½ cup(s), (75g)
¼ cup(s), (35g)
¼ cup(s), (25g)
100 g, finely grated, see tips
- Preheat oven to 160°C. Lightly spray a shallow 20cm square cake tin with oil and line base and sides with baking paper, extending 5cm over sides.
- Combine dates and ⅓ cup (80ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes, or until dates are very soft. Process dates and egg yolks in a food processor until smooth.
- Sift sugar, flours and cocoa into a large, clean dry bowl. Stir in date mixture and carrot (mixture will be quite thick). Beat egg whites in bowl with electric mixer until firm peaks form. Fold egg whites into carrot mixture in 2 batches. Spread mixture into prepared tin and smooth surface. Bake for 25 minutes, or until skewer inserted into centre comes out clean. Dust with icing sugar.
TIPS: You will need about 1 medium carrot. Gently squeeze some of the excess juice from grated carrot. Add 1 tsp vanilla extract with dates in Step 2. Swap carrot for 100g finely grated raw beetroot.