Description
This carrot and dates cake is a moist, naturally sweet dessert bursting with warm spices, wholesome ingredients, and cozy flavor. Grated carrots bring natural moisture, while chopped dates add a rich, caramel-like sweetness—no refined sugar needed! Infused with cinnamon, nutmeg, and ginger, every slice delivers just the right amount of spice. Whether you’re baking for a brunch, snack, or special gathering, this recipe is incredibly versatile. You can make it dairy-free, use whole wheat flour, or even turn it into muffins. This spiced carrot date loaf is as easy to make as it is to love. Perfect with tea, coffee, or a scoop of yogurt on top!
Ingredients
For the Cake:
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200g (1½ cups) all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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115g (½ cup) unsalted butter, softened
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100g (½ cup) brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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200g (1 cup) finely grated carrots
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150g (1 cup) chopped pitted dates
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60ml (¼ cup) coconut milk or whole milk
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60g (¼ cup) chopped walnuts (optional)
Optional Glaze:
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100g (¾ cup) powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla extract
Instructions
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Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or 8-inch square cake pan with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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In a large bowl, cream the butter and brown sugar until light and fluffy.
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Beat in the eggs, one at a time, then mix in the vanilla extract.
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Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, mixing just until combined.
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Fold in the grated carrots, chopped dates, and optional walnuts. This is what gives the carrot and dates cake its signature texture and flavor.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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If using the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Notes
For a dairy-free version, use coconut oil instead of butter and plant-based milk. You can also turn this carrot and dates cake into muffins—just adjust the baking time to 20–22 minutes. For extra depth, try adding a touch of orange zest or crushed pineapple.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: carrot and dates cake, spiced carrot date loaf, naturally sweet cake, healthy carrot dessert, date cake recipe, easy carrot cake, carrot cake with no refined sugar