Sugar-Free Gooey Carrot Cake

2 cups (approx) self-raising flour

2 large eggs

150g sultanas

600g Medjool dates (stones removed)

4 tea mugs grated carrots

2tbsps runny honey

1/2 tea mug extra virgin olive oil

1tsp cinnamon

1tsp baking powder

1) In a mixer, whisk the eggs and oil

2) Add remaining ingredients except dates and flour and whisk

3) Add the dates, lower speed and whisk again until the dates are finely chopped within the mixture but not completely blended

4) Stir in the flour adjusting the quantity as needed to make a soft dropping consistency

5) Grease a cake tin with olive oil, cover loosely with tin foil and bake at 150 degrees centigrade for 90 minutes or until a tasting stick comes out clean