• 150 g Self-raising flour
• 2 medium Carrots
• 200 g pitted Dates
• 50 g Desiccated coconut
• 80 g Date palm jaggery powder
• 80 ml Olive oil
• 2 medium Eggs
• 2 tsp Makhir Ginger - Add To Cart
• 1 tsp Kandy Heirloom Cinnamon - Add To Cart
• 1 Andapa Vanilla Beans - Add To Cart
• 1/2 tsp Salt

FROSTING

• 150g Heavy whipping cream (fridge-cold)
• 100g Date palm jaggery powder
• 100g full-fat Cream cheese (fridge-cold)
• 1/2 tsp Makhir Ginger
• Pinch of salt

1. Soak the dates in 1 cup of hot water for about 10 minutes, de-seed and blend into smooth paste using some of the water used for soaking as required.
2. Pre-heat the oven at 180°c celcius.
3. Grate the carrots and it to a mixing bowl along with the salt and sugar. Mix thoroughly with a spoon until the carrots turn glossy.
4. Beat in the eggs, add the ginger powder, powdered cinnamon, the vanilla and the oil and mix well. Then gently fold in the flour, desiccated coconut and lastly the pureed dates.
5. Pour into a greased loaf tin and bake for about 50 minutes or until a fork comes out clean. Allow it to cool.
6. To make the frosting, beat the heavy cream and the date palm jaggery with a hand mixer on medium speed till it reaches soft peaks, then add the cream cheese and ginger powder. Continue beating until the frosting thickens up - light and fluffy.
7. Top the cake with the frosting and sprinkle some date palm jaggery powder on the top.
8. Enjoy a slice immediately or refrigerate. The cake transforms into a fudgier version after refrigeration and tastes even better.