Description
A moist and flavorful cake combining the warmth of spices with the natural sweetness of carrots and dates, topped with a creamy cream cheese glaze.
Ingredients
Scale
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 120 ml (1/2 cup) vegetable oil
- 150 g (3/4 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200 g (2 cups) grated carrots
- 120 g (3/4 cup) chopped dates
- 60 g (1/2 cup) chopped walnuts or pecans (optional)
- 115 g (4 oz) cream cheese, softened
- 30 g (2 tablespoons) unsalted butter, softened
- 120 g (1 cup) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin to glaze consistency)
Instructions
- Preheat your oven to 350°F (175°C) and prepare the baking pan.
- Mix the dry ingredients in a medium bowl.
- Combine the wet ingredients in a large bowl until smooth.
- Incorporate grated carrots and chopped dates into the wet mixture.
- Gently fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan and bake for 35–40 minutes.
- Prepare the cream cheese glaze while the cake cools.
- Once cooled, drizzle the cream cheese glaze over the cake.
Notes
- Use fresh, firm carrots for the best flavor.
- Store leftover cake wrapped tightly to maintain freshness.
- For a nut-free version, omit nuts or use seeds.
- For a vegan adaptation, replace eggs with flaxseed meal or chia seeds.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, date cake, cream cheese glaze, spiced cake, dessert recipe