Description
A cozy and comforting cake made with grated carrots and sweet dates, perfect for sharing with loved ones.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 3/4 cup (150 g) brown sugar
- 3 large eggs, room temperature
- 3/4 cup (180 ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1 cup pitted dates, chopped
- 1/2 cup chopped walnuts or pecans, toasted (optional)
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the brown sugar and eggs until combined. Add the oil and vanilla and whisk until smooth.
- Fold the dry ingredients into the wet mixture in two additions, mixing just until incorporated.
- Stir in the grated carrots, chopped dates, and nuts (if using) until distributed evenly.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes, rotating the pan halfway through.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Optional: Top with cream cheese frosting or a dusting of powdered sugar. Pair with Greek yogurt sweetened with honey for a lighter finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, dessert, baking, festive, homemade