Delicious Carrot Dates Cake Recipe
There is something amazing about making a cake that is both tasty and full of good things for you. This Carrot Dates Cake recipe is like a big hug on a plate. This cake is naturally sweetened with dates and full of grated carrots. It’s soft, tasty, and great for any event.
My aunt brought a cake like this to a family get-together, which is where I first learned about this recipe. It was love at first bite! This dessert really stood out because of the natural sweetness of the dates and the bitter taste of the carrots. I’ve changed the recipe over the years to make it my own, and I’m now ready to share it with you.
This Carrot Dates Cake is a great choice if you want a healthy dessert, a treat without refined sugar, or just a simple cake to have with your afternoon tea.
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I love this carrot cake with dates more than anything else. With this recipe, I can remember getting together with my family, laughing, and sharing homemade treats. The best part? There’s no shame! It’s better for you than regular cakes because it has the natural sweetness of dates and the health benefits of carrots.
For more healthy recipes like this one, check out Get Healthy Bite. It’s full of tasty and good-for-you recipes that will make you want to bake something soon!
Ingredients:
Here’s what you’ll need to make this delicious Carrot Dates Cake
- 1 cup pitted dates (soaked in warm water for 15 minutes)
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup whole wheat flour (or all-purpose flour)
- ½ cup chopped walnuts (optional)
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup milk (dairy or plant-based)
- 2 large eggs (or flax eggs for a vegan option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Prepare the Dates:
Soak the pitted dates in warm water for 15 minutes to soften them. Once softened, blend them into a smooth paste using a blender or food processor.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Mix the Wet Ingredients:
In a large mixing bowl, whisk together the date paste, oil, eggs (or flax eggs), milk, and vanilla extract until smooth and well combined.
Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Fold in the Carrots and Walnuts:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Then, fold in the grated carrots and chopped walnuts (if using).
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as is, or with a dollop of cream cheese frosting for an extra treat!
Cooking Tips:
Soften the Dates:
Soaking the dates is crucial for achieving a smooth paste that blends seamlessly into the batter.
Grate the Carrots Finely:
Finely grated carrots ensure they distribute evenly throughout the cake, adding moisture and sweetness.
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Customize the Add-Ins:
Feel free to add raisins, chopped almonds, or even shredded coconut for extra texture and flavor.
Make It Vegan:
Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk for a vegan version.
Storage:
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.