Day 79 - Ya. Ya. Ya! It's Saturday! I woke up this morning dreaming of carrot cake. Oh, how I love carrot cake. Oh that super rich creamy cake chocked full of spice. Swoon. Is it just me or is there something wonderful, warm and yet tangy about each flavorful bite? Yet, carrot cake is a diet hangover waiting to happen and everyone I know is trying to get fit and stay healthy. It got me to thinking how do I create a better for you carrot cake recipe?

Today, I experimented and came up with "Date A Carrot" snack cake recipe. It's below. Now it's your turn. Today's project is to get creative with an existing recipe and modify it in a new way. How can a recipe be changed for the different? Maybe add a new ingredient? Try a new pan? Add a few pinches of love? Just get creative!

In the meantime here is the "Date A Carrot" recipe. I replaced the ton of the sugar and flour that is in a typical carrot cake recipe with dates, honey and oats. Yum!

Date A Carrot Recipe

Serves 9

Ingredients

2 cups old fashioned oats
3/4 cup pitted dates
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 tablespoons chia seeds
1 cup coconut flakes
1/2 teaspoon salt
1/2 cup coconut oil
2 large eggs
1/4 cup honey
2 cups shredded carrots

Topping (optional)

1/4 cup coconut oil
3 tablespoons coconut cream
2-3 tablespoons powdered sugar

Preheat oven to 350 degrees. Line a 8" x 8" baking pan with parchment paper.

In a blender or food processor, pour in the old fashioned oats and pulse until 50% of the oats look like flour. Pour the flour in a bowl and set aside. Without cleaning the blender or food processor, add the dates. Blend the dates till creamy.

In the bowl with the oats, add the cinnamon, ginger, cloves, nutmeg, chia seeds, coconut flakes and salt. Stir till combined.

Place the coconut oil in a bowl on a stand up mixer and beat for 30 seconds. Add the eggs one at a time till combined. Add the honey and beat for 1 minute. Add the carrots and dates. Blend and slowly add in the dry flour mixture to the wet mixture. Mix until combined. Press the dough evenly in the bottom of the pan. Bake for 16-18 minutes or until a tester comes out clean.

Let cool on a wire rack. In the meantime, place the coconut oil in a microwave safe bowl and heat for 5-10 seconds. Add the coconut cream and powdered sugar to the warmed coconut oil and whisk till combined. Slowly drizzle the topping onto the snack cake. Once the topping is set, remove from pan, cut and enjoy. Store for 2 days in an airtight container in the refrigerator.