Dadels-wortelbrood (zuivelvrij, eivrij)

In deze Date Carrot Cake is a moist, refined-sugar-free, dairy-free sweet bread full of spice flavors and loaded with goodness from carrots and dates.

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Date Carrot Cake

In deze Date Carrot Cake is a moist, refined-sugar-free, dairy-free sweet bread full of spice flavors and loaded with goodness from carrots and dates.

5 vanaf 3 stemmen

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Prep Tijd: 10 minuten mins

Cook Tijd: 35 minuten mins

Totale tijd: 45 minuten mins

Gerecht: Ontbijt

Keuken: Amerikaans

porties: 12 plakjes

Calorieën: 186.4 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

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Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 cup Medjool-datums - pitted (note 1)
• ▢ ¾ cup Amandelmelk - lauw (noot 2)
• ▢ ¼ cup Sinaasappelsap - (notitie 3)
• ▢ ⅓ cup Olijfolie met milde smaak - (notitie 4)
• ▢ 1 ½ cups Meel voor alle doeleinden - (notitie 5)
• ▢ ½ theelepel Bakpoeder
• ▢ ¾ theelepel Bakpoeder
• ▢ 1 theelepel Kaneel
• ▢ ½ theelepel Gember
• ▢ ¼ theelepel Nootmuskaat
• ▢ ½ theelepel Zout - optioneel
• ▢ ½ cup Gehakte walnoten - (notitie 6)
• ▢ 1 cup Shredded Carrots
• ▢ 1 theelepel Vanille-extract

Instructies

• Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with hanging parts of parchment paper. Slightly oil the paper with oil spray. Set aside.
• Place the 1 cup of medjool dates in a large glass bowl. Set aside.
• Place the almond milk and orange juice in a microwave-safe bowl, cover the bowl with a lid so the milk doesn't evaporate. Microwave for 1 minute on high. You can also warm the milk in a saucepan over medium heat, using a lid on top of the saucepan.
• Pour the warm mixture on top of the dates and cover the bowl with a lid. Set it aside for 10 minutes.
• Meanwhile, in a large mixing bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, and salt if used.
• Whisk the dry ingredients until evenly combined. Set aside.
• Shred the carrots and add them on top of the dry ingredients. Chop the walnuts and add on top.
• Pour the dates and orange-milk mixture into a high-speed blender, blend on medium-high speed until it forms a smooth, creamy date paste.
• Pour the date paste into the bowl with the dry ingredients and carrots, making sure you scrape down the sides of the jug with a rubber spatula to get all of it.
• Add oil and vanilla extract. Use a rubber spatula to stir all the ingredients together and form a thick, consistent bread batter.
• Giet het beslag in de voorbereide pan.
• Bake in the center rack of the oven for 35-45 minutes until dry on top, and a toothpick inserted in the middle of the bread comes out clean. The bread won't rise much. That's normal. It's a moist date bread, a bit more compact than classic bread.
• Let it cool down for 10 minutes in the pan, then lift the hanging parts of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for another 3 hours before slicing. If you slice it lukewarm, the bread is fragile and crumbly, so it's better to wait!

Notes

Notes 1: If using other date varieties, measure in weight. The bread will be drier if you don’t use medjool dates.

Notes 2Of een andere melk naar keuze.

Opmerking 3: I squeeze one orange, filter over a sieve, and discard pulp and seeds before measuring the amount of juice called for by the recipe. You can swap for more milk or use bottled orange juice.

Notes 4: Or any low-flavor oil you like. Oil-free swaps won’t work; the bread would get gummy and packed.

Notes 5: You can’t use oat flour, almond flour, or coconut flour. You can use white spelt or white wholewheat flour. Or use my Omrekeningsgids voor glutenvrije producten om het glutenvrij te maken.

Notes 6: Or other nuts like almonds, pecans, or pistachios. Or seeds like hemp seeds and pumpkin seeds.

Tips

Kamertemperatuur: Always use lukewarm milk to soak your dates so they soften quickly and blend into a perfectly smooth paste.

Niet overmixen: Stir the batter until just combined to keep the bread light and prevent it from becoming too dense or gummy.

Correct Measuring: I recommend using the “spoon and level” method for your flour to ensure you don’t pack too much into the cup.

Parchment Overhang: Leave a little extra parchment paper hanging over the sides of the pan to make lifting the cake out much easier.

Opslag: Store the bread in the fridge in an airtight box for up to 4 days. Slice before serving to keep it fresh. You can freeze the bread slices and thaw them in the fridge the day before serving.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 186.4kcal | Koolhydraten: 23.7g | Eiwit: 2.8g | Vet: 9.6g | Verzadigd vet: 1.2g | Meervoudig onverzadigd vet: 3.1g | Enkelvoudig onverzadigd vet: 4.9g | Natrium: 197.4mg | Kalium: 169.8mg | Vezels: 2g | Suiker: 9.3g | Vitamine A: 1812.1IU | Vitamine C: 3.3mg | Calcium: 54.4mg | Ijzer: 1.1mg | Magnesium: 19.9mg | Fosfor: 51.7mg | zink: 0.3mg

Ingrediënten en vervangingen

Voor dit recept heb je maar een paar simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.

• Medjool-datums – These provide the natural sweetness and a fudgy texture to the bread. If you don’t have Medjools, deglet nour dates also work, though they are a bit firmer.
• Amandelmelk – This adds moisture and helps soften the dates during the soaking process. Soy milk or oat milk are great swaps here.
• Sinaasappelsap – It brings a subtle acidity that helps activate the leavening agents and adds a nice citrus note. Pineapple juice is a good substitute.
• Olijfolie met milde smaak – This ensures the cake stays moist and tender for days. Melted coconut oil or avocado oil also work well.
• Meel voor alle doeleinden – It provides the necessary structure for the loaf to hold its shape. White spelt flour or a 1-to-1 gluten-free flour blend are fine to use.
• Bakpoeder – This helps the bread rise and creates a soft crumb.
• Bakpoeder – It works alongside the soda to give the batter a little extra lift.
• Kaneel – This brings that classic, warm “carrot cake” aroma to every bite.
• Gember – It adds a nice touch to the flavors.
• Nootmuskaat – This provides an earthy, nutty fragrance that complements the carrots perfectly.
• Zout – A small amount helps balance the sweetness of the dates.
• Gehakte walnoten – These add a lovely crunch and healthy fats to the loaf. Pecans or pumpkin seeds are excellent alternatives.
• Shredded Carrots – They provide moisture and a natural sweetness while adding bulk to the batter.
• Vanille-extract – This enhances all the other flavors in the bread.

How to Make Date Carrot Bread in Pictures

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