Carrot and dates cake is my most tried recipe by millions. Try the eggless version of my carrot and dates cake. It is super moist and very easy to make.
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
For the caramel syrup
Take 1/2 cup of sugar in a saucepan. Add 2 tbs water.
Heat on high until the sugar is dissolved
Reduce the heat to medium and heat until it turns deep golden brown colour (approx., 4-5 mins). Do not wait for long as it turn bitter.
Remove from heat and add carefully add 1/4 cup hot water. Care should be taken as it might splash (so maintain a safe distance).
Swirl the pan. Transfer to a bowl and allow to cool down.
For the cake batter
Take 1/2 cup sugar, 1/2 cup yogurt , 1/3 + 2 tbs vegetable or sunflower oil and 1 tsp vanilla extract in a large bowl. Blend it until well combined.
Add the prepare caramel syrup and blend it again.
Sieve in 1 cup + 1 tbs of flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/8 tsp(approx., 2 pinches) of ground ginger, 1/8 tsp ground nutmeg and 1/4 tsp ground cinnamon and 1/4 tsp ground cloves. Blend until combined.
In a bowl, take 1/2 cup chopped dates, 1/2 cup chopped cashews and 2 tbs plain flour. Mix until the dates and cashews are coated with the flour.
Add this to the cake batter along with 1 1/2 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. The baking time may vary.
Allow to cool down.
Slice and enjoy.
