Ginger-Nut-Coconut-Carrot Tea Time Cake
- 2⅓ cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp unrefined salt
- 2 tsp ground cinnamon
- ½ tsp ground or freshly grated nutmeg
- 1 cup soy milk/fruit juice
- ¾ cup jaggery
- ¼ cup date paste
- 2 tsp pure vanilla extract
- ½ cup sunflower seeds
- ½ cup raisins
- ½ cup almonds, roughly chopped
- ½ cup walnuts, roughly chopped
- ¼ cup grated fresh ginger
- 1 cup desiccated unsweetened coconut or 2 cups grated fresh coconut
- 2 cups grated carrots
For the Cream
- ½ cup soaked cashew nuts
- 2-3 tbsp date paste
Preheat the oven to 180 ºC (350 ºF). Line two 8″ round springform cake pans or one 9″×13″ baking pan or a cake loaf tin with parchment paper.
In a medium-sized mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.
In a large mixing bowl, mix the soy milk (or pineapple juice), jaggery, date paste and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or a strong fork. Fold in the nuts, raisins, ginger, coconut and carrot.
Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40 – 45 minutes. Allow to cool in the pans. Remove from the pans.
For the Cream
Blend the cashew nuts with the date paste until a drizzle consistency is obtained. Drizzle over the cake. Slice and serve.
This recipe contains jaggery and is not suitable for those who are working on disease reversal.