Carrot and dates cake is my most tried recipe by millions. If you’re looking for a warm, flavorful cake to brighten up your day, this Carrot, Date, and Cashew Cake with Homemade Caramel Syrup is the perfect treat. It’s packed with the natural sweetness of carrots, the chewy goodness of dates, and the crunchy richness of cashews. With an indulgent homemade caramel syrup that infuses the cake with a rich, golden flavor, this cake will definitely become a new favorite.

Why You’ll Love This Cake:

Homemade Caramel Syrup: The caramel syrup elevates this cake to the next level. Its deep, rich flavor melts into the cake, making every bite a bit of heaven.

Moist and Flavorful: The grated carrots keep the cake moist, while the blend of warm spices—cinnamon, ginger, nutmeg, and cloves—adds depth of flavor.

Natural Sweetness: Dates provide a natural sweetness that pairs beautifully with the carrots and the caramel syrup.

Crunchy Contrast: Chopped cashews add a lovely crunch and nutty flavor that balances out the soft texture of the cake.

Ingredients

• 1 cup + 3 tbs or 150g plain flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup or 100g sugar
• 1/3 cup + 2 tbs or 110ml vegetable oil
• 1/2 cup or 115ml yogurt
• 1/4 tsp salt
• 1 1/2 cup grated carrot, squeezed (180g)
• 1/2 cup chopped dates (50g)
• 1/2 cup chopped cashews (50g)
• 1 tsp vanilla extract

For the caramel syrup

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

Method

Step 1: Make the Caramel Syrup

Start by preparing the caramel syrup, as it will need to cool down while you work on the cake batter.

1. Place 1/2 cup of sugar in a saucepan. Add 2 tbsp of water and heat on high until the sugar dissolves completely.
2. Reduce the heat to medium, and continue to cook the sugar syrup until it turns a deep golden brown, which should take around 4-5 minutes. Keep a close eye on it to avoid it burning—caramel can turn bitter if overcooked!
3. Once it reaches the desired golden color, remove it from the heat and carefully add 1/4 cup of hot water. Be cautious during this step, as the syrup may bubble and splatter. Once you’ve added the water, swirl the pan gently to combine the syrup.
4. Transfer the syrup to a bowl and allow it to cool down while you prepare the cake batter.

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Step 2: Prepare the Cake Batter

1. In a large bowl, combine 1/2 cup of sugar, 1/2 cup of yogurt, 1/3 + 2 tbsp of vegetable oil, and 1 tsp of vanilla extract. Blend them together until the mixture is smooth and well-combined.
2. Once the caramel syrup has cooled slightly, add it to the bowl and blend it into the mixture.
3. In a separate bowl, sieve together the 1 cup + 1 tbsp of flour, 2 tsp of baking powder, 1/4 tsp of baking soda, 1/4 tsp salt, and the spices: 1/8 tsp ginger, 1/8 tsp nutmeg, 1/4 tsp cinnamon, and 1/4 tsp cloves.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently until everything is well-combined. Be careful not to overmix, as this can affect the cake’s texture.

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Step 3: Add the Carrot, Dates, and Cashews

1. In a small bowl, combine 1/2 cup chopped dates and 1/2 cup chopped cashews with 2 tbsp of plain flour. This step helps to coat the dates and cashews, preventing them from sinking to the bottom of the cake while baking.
2. Add the coated dates and cashews to the batter, along with the 1 1/2 cups of grated carrot (make sure to squeeze out any excess water from the carrots first to avoid a soggy cake).
3. Gently fold everything together. The batter should be thick but pourable.

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Step 4: Bake the Cake

1. Preheat your oven to 180°C (350°F).
2. Grease and line a cake tin with parchment paper. Transfer the batter into the prepared tin, smoothing the top evenly.
3. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep an eye on it.
4. Once baked, allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

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Step 5: Slice and Enjoy!

Once the cake has cooled, slice it up and enjoy the rich flavors of the caramel, spices, and the sweet crunch of dates and cashews. It’s perfect for an afternoon treat with a cup of tea or coffee, and it also makes a great dessert for any occasion.

Tips for Success:

• Caramel Handling: When making the caramel syrup, be sure to use a sturdy saucepan, as caramel can burn easily. Also, the hot water splash can be dangerous, so always be cautious and keep your distance when adding water.
• Grating Carrots: Grate the carrots finely and squeeze out any excess moisture. Too much moisture from the carrots can make the cake too dense or soggy.
• Customizations: Feel free to swap out cashews for other nuts like walnuts or pecans, or even add in some raisins for extra sweetness.