One of my all-time favourites
tray with soft butter and line it with parchment paper, leaving an overhang of the parchment paper to make it easier to lift the carrot cake out of the tray when cooked.Now add the flour, salt, spices and orange zest, stirring until you have a fairly wet batter.
Finish by folding in the carrots, walnuts, dates and vanilla bean paste. Pour and scrape the mix into the lined baking tray, then level it out with a spatula. Bake in the oven at 160 degrees for 35-40 minutes until a skewer inserted in the centre comes out clean, then remove from the oven and allow to cool in the tray.
While the carrot cake is cooling, make the syrup and icing. Place the orange juice and brown sugar in a pot and bring to the boil. Then remove from the heat and spoon some of the syrup over the top of the cooling carrot cake until it soaks in.When the carrot cake has cooled, carefully lift it out of the tray, remove the parchment paper, and place on a board.
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