I tried to make the cake dairy-free, sugar-free and gluten-free but I didn't have enough almonds so had to add some coeliac kryptonite flour.
Makes a loaf/cake or could be made into muffins (bake for less time).
Made using a Thermomix
130 g almonds
300 g flour (substitute with 300 g almonds)
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons all spice
500 g carrots and pumpkin (sweet potato, apple and oranges might be nice too!)
150 g dates (soaked in water first if not fresh)
3 eggs (add one more egg if using 100% almond meal)
200 g coconut oil
1 tablespoon orange juice
zest of one orange
75 g desiccated coconut
1 teaspoon vanilla
175 g sultanas
Preheat oven to 165 degrees
Spray cake tin with oil
Mill almonds in TMX for 15 seconds at speed 7, set aside.
Put carrots and pumpkin into TMX bowl and grate for 5 seconds at speed 5, set aside.
Put dates, eggs, vanilla, orange juice, zest and coconut oil into the TMX and mix for 5 seconds at speed 8. It will be really loud if you didn't soak your dates beforehand.
Add all the dry ingredients, almond meal, flour, baking power, baking soda, spices, salt and mix on speed 5 for 5 seconds. Scrap down bowl.
Add pumpkin, carrots, sultanas, coconut, mix again at speed 5 for 5 seconds.
Dump into loaf tin and bake until cooked through 40 mins - 1.5 hours.
This cake is awesome straight out of the oven, the sides are crunchy and the inside for want of a better word, moist. It freezes well too so just cut into pieces, wrap in glad wrap, pop it into a container and stick it in the freezer. Then microwave when ever you feel like some cake.
What do you have hiding at the bottom of your fridge drawer?