This is one of my favorite go to recipes which can be found on Straight Up Foods by Cathy Fisher. I prefer to make muffins from this recipe rather than a cake. For convenience, I added weight measurements.
Yield: 12 muffins
Ingredients
- 1 ½ cups non-dairy milk (I use water with success)
- 4 oz pitted dates (14 to 16 Deglet Noor)
- ½ very ripe banana, sliced
- ¼ cup raisins
- 1 tsp vanilla
- 1 ¾ cups rolled oats (this will be made into flour), alternatively use 200 g/7 oz oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1½ cups grated carrots (140 g/5 oz)
- ½ cup additional raisins (90 g/3 oz)
- ½ cup chopped walnuts, optional (60 g/2 oz)
Instructions
- Preheat the oven to 350°F. Set aside silicone muffin cups, or if making a cake then prepare an 8×8-inch baking pan.
- If not using purchased oat flour then make oat flour from the rolled oats by adding it to a blender. Add flour to a small bowl and mix in the cinnamon, baking powder, baking soda, nutmeg, and cloves.
- Add non-dairy milk, pitted dates, banana, raisins, and vanilla a blender. Set aside for at least 15 minutes, for the dates to soften then blend into a smooth mixture. Pour and scrape out mixture from blender into a large mixing bowl.
- Stir in the grated carrots, raisins, and walnuts. Mix to distribute.
- Add the flour and mix to combine.
- Using a spoon, scoop the batter into muffin cups or spread it evenly into pan. Bake cake for 40 to 45 minutes. Bake muffins for 30-35 minutes.
- Allow muffins/cake to cool on a wire rack for about 10 minutes before removing from the pan or muffin cups.
- These are nice and moist and delicious plain however if you would like frosting, check out Cathy’s Vanilla or Lemon Frosting.
Notes
- Cathy recommends to bake as a standard loaf, decrease the milk by ½ cup, line a 9×5×3-inch loaf pan with parchment paper, and bake at 325°F for 50 to 55 minutes, or until the top is medium brown. Let cool completely before serving.