Description
A delightful cake combining the natural sweetness of carrots and dates with the rich flavor of almonds, topped with luxurious cardamom cream.
Ingredients
Scale
- 200 g (1 ½ cups) grated carrots
- 150 g (1 cup) chopped dates
- 100 g (1 cup) ground almonds
- 150 g (1 ¼ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100 g (½ cup) unsalted butter, melted
- 150 g (¾ cup) brown sugar, packed
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
- 100 g (½ cup) powdered sugar
- 2–3 tbsp heavy cream
- ¼ tsp ground cardamom
Instructions
- Prep the ingredients by grating the carrots and chopping the dates.
- Mix the dry ingredients in a medium bowl.
- Combine the wet ingredients in a large bowl until smooth.
- Fold in the grated carrots, chopped dates, and ground almonds into the wet mixture.
- Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 40–45 minutes.
- Prepare the cardamom cream while the cake is baking.
- Cool the cake, then drizzle the cardamom cream over the top before serving.
Notes
- Avoid overmixing the batter to keep the cake light and airy.
- Use measuring cups for accuracy in ingredient quantities.
- Line the cake pan with parchment paper to prevent sticking.
- Check for doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Carrot Cake, Date Cake, Almond Cake, Cardamom Cream, Baking Recipe