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Carrot and Dates Cake
Sanjeev Vekariya

Carrot and Dates Cake Recipe

Carrot and Dates Cake is a moist, sweet dessert combining grated carrots and chopped dates, spiced with cinnamon and nutmeg, often topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 Slice
Course: Dessert
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots about 2 medium carrots
  • ¾ cup chopped pitted dates
  • ½ cup chopped walnuts optional
  • ½ cup plain yogurt
For The Optional Cream Cheese Frosting
  • 4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

Method
 

Step 1: Preheat the Oven
  1. 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.
Step 2: Mix Dry Ingredients
  1. 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
Step 3: Combine Wet Ingredients
  1. 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
Step 4: Incorporate Carrots and Dates
  1. 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
Step 5: Combine Wet and Dry
  1. 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.
Step 6: Bake the Cake
  1. 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.
Step 7: Cool the Cake
  1. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (about 30 minutes).
Step 8: Prepare Frosting (Optional)
  1. 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
Step 9: Serve and Enjoy
  1. 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.