Bacon and Cabbage Frittata paint

Here’s a healthy take on traditional carrot cake. The ingredient list is rather long – even for me – but the end result well worth it. It’s dairy free and the natural sweetness of the main ingredients work their magic….. which begs this question: why do desserts need buckets of table sugar in them?

Makes 12 small cakes or 1 large one.

Ingredients

  • 150 grams Medjool dates (pitted weight)
  • 2 tablespoons maple syrup
  • 225 grams coconut oil
  • 2 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 50 grams grated pumpkin
  • 50 grams desiccated coconut
  • 50 grams pecan nuts, roughly chopped
  • 60 grams golden sultanas
  • 160 grams white spelt flour
  • ½ level teaspoon baking powder
  • ½ level teaspoon baking soda
  • 1 ½ – 2 level teaspoons cinnamon
  • 1 level teaspoon ground cardamon
  • 2 egg whites
  • Pinch Himalayan salt

Topping

Dairy free icing

  • 250 grams coconut yoghurt
  • 200 ml coconut milk (the solid part – not the water)
  • 2-3 tablespoons maple syrup

Icing (unless dairy intolerant)

  • 250 grams mascarpone cheese
  • 100 grams sour cream
  • 2-3 tablespoons maple syrup

The nuts

  • 50 grams chopped pecan nuts
  • 1 teaspoon maple syrup
  • Dairy Free
  • Vegetarian

  • Naturally sweetened

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Method

  1. Preheat oven to 160 C. Grease 12 small spring-form cake tins (similar to a muffin tin) or a 20cm cake tin. Line base with parchment paper.
  2. Finely chop dates – place dates, coconut oil, maple syrup and vanilla extract in a small saucepan and melt coconut oil, then let it cool and transfer to electric mixing bowl. On a low speed, slowly add the whole egg and egg yolks. Mix in pumpkin, coconut pecans and sultanas.
  3. Sieve the flour, baking powder, baking soda, cinnamon and cardamom and gently add to pumpkin mixture, taking care not to over mix.
  4. In a separate clean bowl, whisk egg whites and salt until firm peaks form. Gently fold the egg whites into the pumpkin mixture – again being careful not to over mix.
  5. Spoon into individual cake tins and bake approximately 12-14 minutes (about 50 to 60 minutes for larger cake tin). Check by pushing a skewer into the centre of the cake – it should come out dry. Leave the cakes to cool before removing from tin.
  6. To glaze nuts, lightly toast on a dry pan over medium heat for 1 minute, add maple syrup and quickly stir till nuts are coated and syrup has evaporated. Transfer to parchment paper to cool.
  7. To make Icing, beat coconut yoghurt, coconut milk with maple syrup until smooth. Spread lavishly over cakes and generously top with maple glazed pecans.
  • To make mascarpone icing follow same instructions as DF version.

Maggie's Tips

  • I did try to make this with a mixture of white and wholemeal spelt (100 grams white spelt and 60 grams of whole meal) but the cake became too heavy so I suggest sticking with the white spelt only.
  • This cake does not like to be refrigerated so keep in a cool pantry or eat at once.
  • Exchange pumpkin for carrot weight for weight
  • Exchange pecans for walnut weight for weight
  • The cake part freezes really well, ice when defrosted
  • I sourced my miniature spring form sandwich tin from Lakeland. This is a fantastic cooking store where you can source   equipment and everything foodie from. They have both a high street and online presence. My local one is in Enniskillen, Co Fermanagh. A must visit when I visit my family home. http://www.lakeland.co.uk/70171/Lakeland-12-Hole-Loose-Based-Mini-Sandwich-Tin