This carrot and dates cake is a delightful blend of sweet, moist, and wholesome flavors. The natural sweetness of dates pairs beautifully with the earthy carrots, creating a cozy dessert that’s perfect for any occasion. Whether you’re baking for a family gathering or just craving a slice of something comforting, this recipe is easy to follow and sure to impress.
Required Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Vegetable oil
- Brown sugar
- Eggs
- Vanilla Extract
- Grated Carrots (about 2 medium carrots)
- Dates
- Walnuts (optional)
- Yogurt
Step by Step Instruction
Step 1: Get Your Oven Ready and Prep the Pan – Crank your oven to 350°F (175°C) to warm it up. Grab an 8-inch round cake pan, give it a quick grease with butter or oil, and pop a circle of parchment paper on the bottom to make sure your cake slides out easily later.
Step 2: Whisk Up the Dry Stuff – In a big bowl, toss together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt (¼ tsp). Give it a good whisk to mix those cozy spices evenly, then set it aside for later.
Step 3: Mix the Sweet and Wet Ingredients – In another bowl, stir ½ cup vegetable oil and ¾ cup brown sugar until they’re smooth and friendly. Crack in 2 eggs, one at a time, mixing well, then add 1 tsp vanilla and ½ cup yogurt. Stir until it’s a happy, creamy blend.
Step 4: Bring in the Stars—Carrots and Dates – Gently fold in 1 ½ cups grated carrots, ¾ cup chopped dates, and ½ cup walnuts (if you’re feeling nutty). These add the magic—sweetness, texture, and a bit of crunch. Mix just enough to make them feel at home.
Step 5: Bake and Chill – Pour the batter into your pan, smooth the top, and bake for 35–40 minutes until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then move it to a rack. If frosting, whip up the cream cheese mix and spread it on once the cake’s cool. Slice and enjoy!
FAQs
1. Can I substitute dates with another ingredient?
Yes, you can use raisins, dried apricots, or figs as a substitute for dates. Keep the quantity the same (¾ cup) for consistent sweetness and texture.
2. Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well.
3. How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, refrigeration is recommended.
4. Can I freeze this cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting or serving.
5. Can I skip the frosting?
Definitely! The cake is delicious on its own, thanks to the natural sweetness of dates and carrots. You can also dust it with powdered sugar for a simple finish.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | – |
| Total Fat | 16g | 21% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 42g | 15% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 25g | – |
| Protein | 5g | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 5% |
| Iron | 1.5mg | 8% |
| Potassium | 220mg | 5% |
Final Thought
This carrot and dates cake is a heartwarming treat that balances wholesome ingredients with indulgent flavors. The dates add a natural sweetness, while the carrots keep it moist and tender. Whether you top it with creamy frosting or enjoy it plain, this cake is a crowd-pleaser that’s perfect for cozy evenings or festive celebrations. Bake it, share it, and savor every bite!
Also Read: Homemade blueberry coffee cake recipe with frozen blueberries
Carrot and Dates Cake Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp salt
- In another bowl, beat the vegetable oil and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and yogurt until fully combined.½ cup vegetable oil, ¾ cup brown sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup plain yogurt
- Fold the grated carrots, chopped dates, and walnuts (if using) into the wet mixture.1 ½ cups grated carrots, ¾ cup chopped pitted dates, ½ cup chopped walnuts
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake light and fluffy.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (about 30 minutes).
- If using frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Spread over the cooled cake.4 oz cream cheese, 1 cup powdered sugar, ½ tsp vanilla extract, ¼ cup unsalted butter
- Slice the cake and serve as is or with a dollop of frosting for extra indulgence.
Notes
- Grate Carrots Finely: Ensures even texture and moisture. Use fresh carrots for best flavor.
- Soak Dates: If dates are dry, soak in warm water for 10 minutes, then drain and chop.
- Don’t Overmix: Stir batter until just combined to keep the cake light and fluffy.
- Check Doneness: Toothpick should come out clean; ovens vary, so start checking at 35 minutes.
- Frosting Tip: Chill cream cheese and butter slightly for smoother frosting.
- Storage: Keep unfrosted cake at room temp for 2 days; frosted cake in fridge for 5 days.
- Nut Option: Walnuts add crunch but can be omitted for nut-free version.
- Make Ahead: Cake can be baked a day in advance; flavors deepen overnight.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.