Ginger-Nut-Coconut-Carrot Tea Time Cake


  • 2-1/3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp 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 vanilla extract
  • ½ cup sunflower seeds
  • ½ cup raisins
  • ½ cup almonds roughly chopped
  • ½ cup walnuts roughly chopped
  • ¼ cup fresh ginger
  • 1 cup desiccated unsweetened coconut or 2 cups grated fresh coconut
  • 2 cups carrots, grated

For the cream-

  • 1/2 cup soaked cashews
  • 2-3 tbsp date paste


Preheat oven to 180 C (350 F). Lightly grease two 8-inch round springform cake pans, or one 9×13″ baking pan or a cake loaf tin.

In a medium 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 and date syrup, and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or a strong fork. Fold in the nuts, ginger, coconut, and carrots.

Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans. Remove from the pans.

For the drizzle

Blend the cashew with the date paste and make it into drizzle consistency. Drizzle over the cake. Slice and serve.

Serves 12-14