Name: Carrot and apple cake
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 100.00 g dates chopped; 100.00 ml water; 225.00 g carrots finely grated; 100.00 g flour wholewheat; 25.00 g wheatgerm; 25.00 g desiccated coconut; 50.00 g walnuts chopped; 5.00 ml Bicarbonate of soda; 5.00 ml mixed spice ground; 5.00 ml cinnamon ground; 1.00 eggs large, beaten; 5.00 ml orange zest only; 150.00 ml yoghurt low fat; 200.00 g apples peeled, sliced; 45.00 ml water; 100.00 g cream cheese smooth, low fat

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Ingredients (16)

100.00 g	dates — chopped
100.00 ml	water
225.00 g	carrots — finely grated
100.00 g	flour — wholewheat
25.00 g	wheatgerm
25.00 g	desiccated coconut
50.00 g	walnuts — chopped
5.00 ml	Bicarbonate of soda
5.00 ml	mixed spice — ground
5.00 ml	cinnamon — ground
1.00	eggs — large, beaten
5.00 ml	orange — zest only
150.00 ml	yoghurt — low fat

ICING

200.00 g	apples — peeled, sliced
45.00 ml	water
100.00 g	cream cheese — smooth, low fat

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Method:

Heat the dates and water in a small saucepan until water has been absorbed. Mash with a fork until smooth.
Mix the carrots into the date mixture. Combine the flour, wheatgerm, coconut, walnuts, bicarbonate of soda and spices. Stir in the carrot and date mixture. Fold in the beaten egg, orange rind and yoghurt.
Pour into a greased ring tin or 20 cm baking tin. Bake in preheated 180 ºC oven for 40 minutes, or until cooked through.
ICING: Heat the apples and water in a small saucepan. Cook over a medium heat until soft, stirring to prevent sticking. Set aside to cool.
Once cool, stir in the cream cheese and spread over the cooled cake.