Carrot and Date Gingerbread

Carrot and Date Gingerbread


December 1, 2014

  • Cook: 1 hr
  • Yields: 10 - 12



2 carrots

Roughly 200g of dates (feel free to use more. I use a cup of date paste/date puree)

1 cup walnuts

1 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp (roughly) freshly grated nutmeg

1 tsp vanilla extract

4 tbsp molasses - 1/4 cup molasses (depending how sweet you would like it. I use the least amount)

1/4 cup olive oil

1/4 cup milk

2 eggs

1 cup wholemeal flour OR spelt flour

1 cup oat flour (oat meal/ground oats)

2 1/2 tsp bicarb


1I use a food processor for the whole recipe however you can also finely grate the carrot and chop the dates and nuts then mix in the other ingredients. For the food processor:

21. Process the carrot first until it's turned to pulp then add the dates until combined.

32. Add the walnuts and pulse quickly so it roughly chops them, then add all the spices and molasses and pulse until combined.

43. Next add your eggs, milk and oil. Pulse until combined.

54. Finally add your flour, oats and bicarb, again pulse until just combined. Pour mixture into a silicone loaf tin and place in slow cooker on high for an hour with tea towel under lid. Check after an hour with a skewer and if not cooked leave for a further half an hour and check back until cooked through.Makes 10 slices give or take depending on how big you slice it.

Submitted by Rebecca Davies


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