Wash the figs well. Cut them into small pieces and soak them in the apple juice. Stew this over a low heat for 10 minutes with all the spices and the rosewater and the optional Stevia and put this on the side to cool.
Pre-heat the oven to 160 degrees C (325 F) Gas mark 3.
Line an 18 cm (6 inch) baking tin with greaseproof paper.
Beat the coconut oil in a bowl until it is soft and creamy. Beat the eggs in another bowl, mix with the flour. Add to the coconut oil and add the stewed figs. Now stir in the grated carrots.
Spoon this cake mixture into the baking tin you have prepared, put this in the pre-heated oven and bake for 1 hour.
Let it cool for 10 minutes and turn the cake out of the tin. You can also make this into cupcakes with if you prefer.
Preparation
Carrot Cake with Figs
Ingredients
175 grams of dried organic figs
300 millilitres of apple juice
75 grams of coconut oil
2 organic eggs
175 grams of self-raising wholewheat flour
1 teaspoon of powdered cinnamon
1 teaspoon of powdered cumin
¼ teaspoon of powdered saffron
1 teaspoon of rose water
300 grams of grated organic carrots
(Optional) ¼ teaspoon of Stevia (for people who want a sweeter cake)