---

Date: ¼ cup (6-8 pitted dates)

Grated carrot: 1, ½ cup

Dried apricot (Gheysi): 2 tbsp

Egg: 2

Yogurt: ¼ cup

Coconut butter: ¼ cup (room temperature)

Whole flour: 1, ½ cup

Rye: 2 Tbsp

Ginger powder: 1, ½ tsp

Cinnamon: 1 tsp

Nutmeg powder: ½ tsp

Vanilla extract: 2 tsp

Salt: 1 pinch

 

Make it this way:

1. In a mixer, mix date, coconut butter, dried apricots, and grated carrot.

2. Add egg, yogurt, and vanilla and mix for 2 more minutes until it's smooth.

3. Add flour, rye, ginger, nutmeg, cinnamon, and salt and keep mixing.

4. Grease a cake mold (with 15-20 cm depth) with a little butter and pour the mix in it.

5. Bake the cake in 180 °C preheated oven for 30 minutes until golden.

6. Take it out of the oven and let it cool down, and then remove it from the mold.

7. Serve with vanilla ice cream or hot drink.

 

Tip: Before adding dried apricot, wash them with cold water and let them soak in cold or lukewarm water for 10-15 minutes (until they become soft and chewy soft).

 

 

 

• Prev
• Next

• Egg
• Whole Flour
• Calories: Medium
• Category: Dessert
• Cooking: Inside Oven
• Difficulty: Easy
• Cooking Time: Quick
• Healthy