Description
A delightful cake combining the warmth of spices, sweetness of dates, and fresh grated carrots, perfect for any occasion.
Ingredients
Scale
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 115g (½ cup) unsalted butter, softened
- 100g (½ cup) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 200g (1 cup) finely grated carrots
- 150g (1 cup) chopped pitted dates
- 60ml (¼ cup) coconut milk or whole milk
- 60g (¼ cup) chopped walnuts (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or 8-inch square cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, stirring just until combined.
- Fold in the grated carrots, chopped dates, and walnuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Notes
For best results, finely grate the carrots and soak the dates if they’re dry. Consider making the optional glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg