Date And Carrot Cake

• 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

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

cake, trident dates, orange juice, bicarbonate of soda, brown sugar, eggs, flour, mixed spice, carrots, zucchini, ricotta cheese, caster sugar, ground cinnamon, vanilla essence

Taken from www.food.com/recipe/date-and-carrot-cake-156739 (may not work)