Carrot cake #1

• 3 eggs
• 2 bananas
• 15 dates
• 6 tbsp. sunflower oil
• 1 cup oat flour (blend oats in a blender or coffee grinder, or use whole wheat flour)
• 1 ½ tsp. baking powder
• 3 tsp. cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cardamom
• 4 large carrots (grated)
• ½ cup shredded coconut
• ½ cup walnuts (chopped)
• ½ cup raisins for topping
• 200 g cream cheese (Mascarpone or Philadelphia)
• 3 tbsp. honey
• juice of ½ lime
• ½ cup hazelnuts

Preheat the oven to 175°C. Blend the eggs, peeled bananas, dates, and oil in a blender until smooth. Combine the dry ingredients (flour, baking powder, spices, and a pinch of salt) in a separate bowl and mix well. Gradually add the dry ingredients to the banana mixture.

Fold in the grated carrots, shredded coconut, walnuts, and raisins. Mix thoroughly and pour the batter into a greased or parchment-lined baking dish.

Bake for 40 minutes. Check with a wooden skewer; it should come out clean. For a festive look, mix cream cheese with lime juice and honey, spread on the cooled cake, and sprinkle with hazelnuts.

Carrot cake #2

• 550 g carrots (peeled and chopped)
• 4 eggs
• 100–120 g sugar
• 150 g flour
• 20 g baking powder
• a pinch of salt
• vegetable oil (olive, unrefined sunflower, coconut, or sesame)

Blend the carrots in small batches (5–7 at a time) with the eggs and a little vegetable oil until smooth. Combine all the dry ingredients in a separate bowl, then mix them with the carrot purée.

Adjust the flour based on the carrots' juiciness to achieve a batter consistency resembling sour cream. Pour the batter into a parchment-lined baking dish.

Bake at 180°C for 50–60 minutes. After 20–30 minutes, make a cross-shaped cut in the center of the cake to ensure even baking. Test for doneness with a toothpick; it should come out clean. Serve warm with freshly brewed black tea.

Carrot cake #3

• 200 g flour
• ½ tsp. cinnamon
• ½ tsp. baking powder
• 1 tsp. baking soda
• 300 g carrots (grated)
• 150 g sugar (use unrefined beet sugar for a rich flavor)
• 150 ml olive oil (or 75 ml olive + 75 ml another vegetable oil)
• 2 eggs
• a pinch of salt

Preheat the oven to 170°C. Mix the dry ingredients: flour, baking powder, baking soda, and cinnamon. Grate the carrots and mix them with half of the dry mixture.

In a separate bowl, blend the sugar with the olive oil until smooth. Add one egg, a pinch of salt, and the remaining dry ingredients. Blend thoroughly, then fold in the carrot mixture and the second egg. Mix until smooth.

Grease a baking dish with butter, pour in the batter, and bake for 50 minutes. Check doneness with a toothpick. If the cake's center is still wet, bake for an additional 10–20 minutes.

Serve with a sprinkle of fresh orange zest for a vibrant touch.