There’s something magical about a cake that’s not only delicious but also filled with comforting, wholesome ingredients. If you’re a fan of baking something that’s both satisfying and full of flavor, this Moist Carrot and Dates Cake will quickly become your go-to recipe. Tried and loved by many, this cake combines the natural sweetness of dates, the warmth of spices, and the richness of carrots, creating a perfectly moist and tender treat every time. Whether you’re baking for a special occasion or simply craving a delightful homemade dessert, this cake never fails to impress. Let’s dive into how you can create this scrumptious masterpiece in your own kitchen!
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
- 1/2 cup sugar (100g)
- 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.
Method:
For the Caramel Syrup:
- In a saucepan, take 1/2 cup of sugar and 1 tbsp of water. Heat over high heat until the sugar dissolves completely.
- Once dissolved, reduce the heat to medium and stir occasionally. Allow it to cook for about 4-5 minutes, or until the sugar turns a rich, dark golden color. Be careful not to let it cook too long, as it will become bitter.
- Remove the pan from the heat, and very carefully add 1/4 cup of hot water (it will splutter, so make sure to maintain a safe distance). Stir well to combine the syrup.
- Allow the caramel syrup to cool down while you prepare the cake batter.
For the Cake Batter:
- In a large bowl, powder the 3 cloves along with 1/2 cup of sugar until finely ground.
- Add 3/4 cup vegetable oil, 2 eggs, and 1/4 tsp salt to the bowl. Whisk until all ingredients are well combined.
- Sieve in the dry ingredients: 1 cup plain flour, 2 tsp baking powder, 1/8 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/4 tsp ground cinnamon. Whisk everything together until smooth and combined.
- Add the prepared caramel syrup and 1 tsp vanilla essence to the batter. Mix well to incorporate the syrup and vanilla evenly.
- In a separate bowl, toss together 3/4 cup chopped dates, 1/4 cup chopped cashews, and 1 tbsp of plain flour. This will help coat the dates and cashews so they don’t sink to the bottom of the cake during baking.
- Gently fold the coated dates, cashews, and 1 cup grated carrot into the cake batter. Be sure to squeeze out the excess water from the carrots before adding them to the mix.
- Once all ingredients are combined, gently fold the batter to ensure everything is well-distributed without overmixing.
Baking the Cake:
- Preheat your oven to 180°C (350°F).
- Grease and line a cake tin with parchment paper. Pour the batter into the prepared tin and smooth the top evenly.
- Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. For best results, place a piece of aluminum foil on top of the cake after 30 minutes of baking to prevent the top from browning too quickly.
- Once baked, remove from the oven and allow the cake to cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Final Thoughts:
This Moist Carrot and Dates Cake is the perfect treat for any occasion. The blend of sweet dates, earthy carrots, and warming spices makes it a standout dessert, while the homemade caramel syrup adds an irresistible richness. Whether you’re making it for a cozy afternoon with family or to impress your guests, this cake is sure to be loved by all.
So, slice a piece, grab a cup of tea, and enjoy the rich, moist goodness of this flavorful cake!
Slice and enjoy.
