Instructions:

Step 1: Prep the flours

• Grind semolina into a fine powder. Set aside.
• Grind oats separately into a fine flour. Set aside.

Step 2: Soak and rest

• In a bowl, mix the semolina powder with yogurt. Stir well and let it rest for 15 minutes.
• Meanwhile, soak the dates in ½ cup warm milk for 10 minutes.
• After soaking, blend the dates into a smooth paste using extra milk if needed.

Step 3: Add carrots and combine

• Finely grate 1 large carrot (enough for 1 cup).
• Once the semolina has rested, add grated carrots and mix gently.
• Add the dates paste and mix until evenly combined.
• Pour in the oil and stir until the batter is smooth.

Step 4: Add dry mix

• In a separate bowl, combine the oats flour, baking powder, baking soda, cinnamon, and ginger powder.
• Add this dry mix into the wet batter and combine gently.
• Finally, stir in the vanilla essence.

Step 5: Bake it!

• Pour the batter into a greased or lined cake tin.
• Sprinkle chopped walnuts or pecans on top.
• Tap the tin lightly to release air bubbles.
• Bake in a preheated oven at 180°C (356°F) for 35–40 minutes.
• Check at 30 minutes with a toothpick — if it comes out clean, it’s done!

Step 6: Cool & Serve

• Let the cake cool completely before removing it from the tin.
• Slice and enjoy your naturally sweet, soft, and flavorful carrot cake.

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