Carrot and Date Loaf

I find baking rather therapeutic, or maybe it's the eating of the baking afterwards. Either way, it's good for the soul, and in my book it's much better for you as a treat than any of the store bought packaged items available. I couldn't decide if I wanted to make a carrot cake or a date loaf. Carrot cake seemed too elaborate for the lunch boxes, and date loaf, well... not quite right. Hence I combined the two.
This is delicious as a snack, dessert or even breakfast; smeared with softened butter, or in keeping with the carrot cake theme delicious spreadable cream cheese. 


Ingredients (Makes 8-10 slices): 

• 100 grams butter, cubed
• 1/2 cup packed brown sugar
• 1 cup of dates
• 1 cup of cold water
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 1/2 cups plain flour
• 1 1/2 tsp baking powder
• 1 cup or 120 grams of chopped nuts (I've used a combination of walnuts, almonds, cashews) 
• 1 cup of packed grated carrot
• 2 eggs at room temperature

In a saucepan, combine butter, brown sugar, dates, water, ginger and cinnamon. Gently bring to the boil and simmer for about 5 minutes, stirring occasionally till the dates begin to break down. Remove from the heat and stir in baking soda - get the kids to watch as it fizzes up! Set aside to 20 minutes to cool down. 

Meanwhile preheat the oven to 180•C bake or 160•C fanbake. Line a loaf tin (or 12 muffin tray) with baking paper so that there is plenty of overhang. 

In another bowl combine flour, baking powder, nuts and grated carrot. 

Once cooled, quickly beat the eggs into the date mixture, then combine this with the flour mix. Mix till just combined before pouring into the loaf tin (or muffin trays). Bake for 50 minutes (25-30 minutes for muffins) or until a skewer comes out clean. 

Leave in the tray for 10 minutes before removing to a wire cooling rack. Enjoy morning, noon or night served with softened butter, or a lashing of cream cheese for that carrot cake nostalgia.