Best Healthiest Carrot Cake Ever

What's in it?

5 large carrots, peeled finely grated (in a food processor)

2 dried figs & 3 dried dates, soaked overnight in water (drain before use)

4–5 eggs (one egg per carrot)

3 tablespoons butter + 2 tablespoons olive oil (substitute for more olive oil if desired)

1 small cup finely ground oats (acts as flour-grind rolled oats into powder)

1 tablespoon freshly grated ginger

1 teaspoon cinnamon

50–70 g dark chocolate (90% cacao, finely chopped)

Pinch of salt

Butter and extra oat flour for greasing tins

How to?

1. Prepare the carrots: Grate carrots finely. Massage gently to release their natural juices.

2. Blend the fruit: Blend the soaked figs and dates together until smooth but not watery.

3. Combine wet ingredients: In a bowl, mix grated carrots, blended fruits, butter & olive oil.

4. Add dry ingredients: Stir in the ground oats, ginger, cinnamon, and a pinch of salt.

5. Incorporate eggs: Beat the eggs and fold them into the mixture until evenly combined.

6. Add chocolate: Stir in the finely chopped dark chocolate. When baked, you’ll get small, intense bites of flavor

7. Prepare baking tins: Grease small foil molds or muffin tins with butter, dust lightly with oat flour, and shake off the excess.

8. Fill each mold halfway (batter rises only slightly). Bake in preheated oven at 180–200°C (350–390°F) about 40 minutes, until set on top but soft inside.

Tip: Small cakes bake better-they stay moist & are easier to handle.

9. Cool and serve: Let them rest briefly before unmolding.

BON APPETITE!