Ever since I started baking vegan cakes, I’ve been looking for the perfect carrot cake recipe. I’ve tried several, and they were all delicious, but each one was more like a spiced fruit cake than a carrot cake. This Light Carrot Cake recipe from Parsley Soup (where I seem to finding all my favourite recipes these days!) is just what I’ve been looking for – moist, sweet and chewy, with nothing to obscure the flavour of the carrots. Lovely!
I love dates! When they’re moist, they taste like caramel, and when they’re dry and firm they taste like toffee! I could eat them every day, they’re my favourite dried fruit.
These lovely date squares are based on a recipe from The Nutritionista (with a few changes – I used dried dates without soaking them, and just put about 250ml of water in the food processor with them, since the dates I buy from Morrissons are the kind that are pre-moistened with veg oil. Also I added about 50g of flaked toasted almonds to the crust mixture, since I wanted to use them up).
They tasted great – more coconutty than I expected, very moist and delicately sweet. Definitely one I’ll make again!
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