Ingredients

• 1 cup + 1 tbs plain flour(130g)
• 2 tsps baking powder
• 1/4 tsp cinnamon powder
• 1/8 tsp ginger powder
• 1/8 tsp nutmeg powder
• 3 cloves
• 3/4 cup – 1 cup sugar(200g)
• 3/4 cup vegetable oil
• 2 eggs
• 1/4 tsp salt
• 1 cup grated carrot, squeezed (140g)
• 3/4 cup chopped dates(90g)
• 1/4 cup chopped cashews(30g)
• 1 tsp vanilla essence

For the caramel

• 1/2 cup sugar(100g)
• 1/4 cup + 1 tbs water

Method

Click here for the recipe video.

For preparing caramel syrup

Take 1/2 cup of sugar in a saucepan. Add 1 tbs water.

Heat on high until sugar is dissolved

Reduce the heat to medium and stir occasionally until it turns dark golden in colour (approx., 4-5 mins). Do not wait for long as it turn bitter.

Remove from heat and add 1/4 cup water. Care should be taken as it might splash (so maintain a safe distance).

Stir well and allow to cool down.

For the cake batter

Powder 3 cloves along with 1 cup sugar.

Transfer to a large bowl.

Add 3/4 cup vegetable oil, 2 eggs and 1/4 tsp salt. Whisk until well combined.

Sieve in 1 cup of flour, 2 tsps baking powder, 1/8 tsp(approx., 2 pinches) of ginger powder, 1/8 tsp nutmeg powder and 1/4 tsp cinnamon powder.

Whisk until combined.

Add the prepared caramel syrup and 1 tsp vanilla essence. Mix well.

In a bowl, take 3/4 cup chopped dates, 1/4 cup chopped cashews and 1 tbs plain flour. Mix until the dates and cashews are coated with the flour.

Add this to the cake batter along with 1 cup of grated carrot. ( Squeeze out the excess water from carrot before adding).

Gently fold the batter.

Transfer to a lined and greased cake tin and bake in a preheated oven at 180°C for 45-50 mins or until the skewer inserted comes out clean. (Place an aluminium foil on top to avoid browning on top. I usually place aluminium foil at 30 mins of baking.) The baking time may vary.

Allow to cool down.

Slice and enjoy.