Date And Carrot Cake - cooking recipe

Ingredients

for the cake
1 cup trident dates, chopped
3/4 cup orange juice
1/2 teaspoon bicarbonate of soda
3/4 cup firmly packed brown sugar
3 eggs
2 cups self raising flour
1 teaspoon mixed spice
2 cups coarsely grated carrots
1 cup coarsely grated zucchini
For the Icing (Frosting)
200 g ricotta cheese
1/3 cup caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla essence

Preparation

TO MAKE THE CAKE.
Grease deep 22cm round cake pan, line the base with baking paper.
Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
Stir in bicarb soda; stand for 5 minutes.
Process date mixture with sugar until almost smooth.
Add eggs, flour and spice, and process until just combined.
Transfer mixture into a large bowl, stir in carrot and zucchini.
Pour mixture into prepared pan.
Bake in moderate oven for about 1 hour.
Stand for 20 minutes before turning onto a wire rack to cool.
Top cake with frosting.
TO MAKE THE FROSTING:
Process all ingredients until just smooth. Serve and enjoy.