Sugar-free carrot and date loaf cake


If you’re planning to freeze any of the loaf, you can spread the ‘icing’ on your slice like jam. As this isn’t super-sweet, it makes an excellent breakfast or afternoon tea with a cuppa.

200g carrots, grated (about 2 medium carrots)
1 apple
150g dates
75g raisins
75g walnuts, chopped small (optional, only for babies over 1)
50g butter, melted
70ml olive oil
3 eggs
250g self-raising flour
50g wholemeal flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice, or 1/2 teaspoon nutmeg + 1/4 teaspoon ginger

125g cream cheese
A squeeze of orange juice
A few scrapings of orange zest

Line a loaf tin (or two – one makes a huge loaf, two come out more like traybakes).

Pour boiling water over the dates, and leave them to soak while you measure the ingredients out and grate the carrot and apple. When they’ve soaked for around 10 minutes, drain and finely chop them.

In a large bowl, whisk the eggs together with the butter and oil. Add the grated carrot and apple, the raisins, dates and walnuts, and mix well. Pour in the flours, baking powder and cinnamon, and fold in.

Scrape into the lined tin/s and bake at 160C / non-fan oven 180C / gas 4 for 40 – 45 mins for one loaf: check it at 30 minutes if you’ve split the mixture in two.

Someone’s showing me how it’s done