Best Ever Carrot and Date Cake Recipe

Let me show you how I make this carrot and date cake. It is soft, moist, sweet enough on its own, and one of those cakes where frosting would honestly just be extra work.

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Check out my carrot and date cake recipe video below and see exactly how I make it. If you like the video, tap like and subscribe to my YouTube channel for more easy homemade cake recipes.

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Why You’ll Love This Carrot and Date Cake

This is a simple loaf cake, but it does not taste boring. The caramel gives it a deeper sweetness, the spices make it smell amazing while it bakes, and the dates and cashews add little bits of sweetness and crunch through each slice.

I also like that the cake is finished once it comes out of the oven. There is no frosting to mix, no decorating to think about, and no waiting around before you can finally have a slice.

Texture + Flavor

The cake is soft and moist inside, but not wet or heavy. The carrot almost melts into the cake as it bakes, while the dates stay a little chewy and the cashews give you some crunch here and there.

The flavor is sweet, warm, and lightly spiced. You can taste the cinnamon, ginger, nutmeg, and clove, but none of them are too strong, and the caramel gives the whole cake a richer flavor than plain sugar alone.

Carrot and Date Cake Ingredients

This recipe makes about 8 servings.

For the cake

• 1 cup (125 g) all-purpose flour
• 1 tablespoon (5 g) all-purpose flour, kept separate
• 2 teaspoons baking powder
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 3 whole cloves
• ½ cup (100 g) granulated sugar
• ¾ cup (180 ml) vegetable oil
• 2 large eggs
• ¼ teaspoon salt
• 1 cup (110 g) grated carrot, about 1 medium carrot
• ¾ cup (120 g) chopped dates
• ¼ cup (35 g) chopped cashews
• 1 teaspoon vanilla extract

For the caramel syrup

• ½ cup (100 g) granulated sugar
• 1 tablespoon water
• ¼ cup (60 ml) hot water

Ingredient notes

Keep the extra tablespoon of flour separate because you will use it later to coat the dates and cashews. The full cup goes into the cake batter.

Use pitted dates and chop them fairly small so they spread through the cake instead of sitting in a few big pieces. Softer dates are easier to chop, although almost any pitted date will work here.

Finely grate the carrot and give it a light squeeze before adding it. Do not squeeze it dry; you only want to remove some of the water so the batter does not become too loose.

Use a mild oil that does not have a strong flavor. A mild avocado oil can work too if that is what you have.

If you do not have cashews, walnuts or pecans can be used in the same amount. And if you only have ground cloves, use about ⅛ teaspoon instead of the 3 whole cloves.

Equipment

• 8½ x 4½-inch loaf pan
• Parchment paper
• Small saucepan
• Large mixing bowl
• Small bowl
• Small blender or spice grinder
• Sieve
• Whisk
• Spatula
• Box grater
• Toothpick or skewer

You do not need an electric mixer for this recipe. A whisk and a mixing bowl are enough.

Let Me Show You How I Make It

Step 1: Make the caramel syrup

Start with the caramel syrup so it has a little time to cool before we add it to the batter. Add ½ cup (100 g) of granulated sugar and 1 tablespoon of water to a small saucepan, then cook it over low heat while stirring.

Keep mixing as the sugar melts, and watch the color closely once it starts turning golden. When it reaches a deep golden caramel color, carefully pour in ¼ cup (60 ml) of hot water and continue stirring until the syrup is smooth.

Set it aside while you start on the cake batter.

Top Tip: Do not wait for the caramel to become very dark. Once it reaches a deep golden color, take it off the heat before it turns bitter.

Step 2: Start the batter

Blend ½ cup (100 g) of granulated sugar with 3 whole cloves until finely powdered, then pour it into a large mixing bowl. Add ¾ cup (180 ml) of vegetable oil, crack in 2 large eggs, and add ¼ teaspoon of salt.

Whisk everything together for about 1 to 2 minutes, until the eggs are completely broken up and the mixture looks smooth and even.

Step 3: Add the flour and spices

Place a sieve over the bowl and add 1 cup (125 g) of all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of cinnamon, ⅛ teaspoon of ginger, and ⅛ teaspoon of nutmeg.

Sift everything into the wet mixture, then stir until the flour disappears and you no longer see any dry patches around the sides or bottom of the bowl.

Stop mixing once the batter looks even. Mixing for too long after the flour goes in can make the cake heavier.

Step 4: Add the caramel and vanilla

Pour in the caramel syrup we made earlier, making sure it has cooled down first, then add 1 teaspoon of vanilla extract.

Mix until the caramel and vanilla are worked through the batter and the color looks even throughout.

Step 5: Prepare the dates and cashews

Add ¾ cup (120 g) of chopped dates and ¼ cup (35 g) of chopped cashews to a separate bowl, then sprinkle over the remaining 1 tablespoon (5 g) of flour.

Toss until the pieces have a light coating. This helps keep them from sinking to the bottom while the cake bakes, and it also helps separate any sticky pieces of date.

Did You Know: Dates can stick together very easily once chopped, so that small amount of flour does two jobs here.

Step 6: Add the carrot

Add the dates and cashews to the batter, then add 1 cup (110 g) of grated carrot, which is about 1 medium carrot.

Give the grated carrot a light squeeze before adding it, then mix until everything is spread evenly through the batter and there are no big clumps sitting in one area.

Note: Do not squeeze the carrot dry. A light squeeze is enough.

Step 7: Fill the loaf pan

Line an 8½ x 4½-inch loaf pan with parchment paper, leaving enough paper up the sides so the cake will be easy to lift out later.

Pour in the batter and use a spatula to scrape the bowl so none of that lovely batter gets left behind. Spread it out evenly, then give the pan a gentle tap on the counter once or twice so the batter settles.

Step 8: Bake the carrot and date cake

Bake in a preheated oven at 356°F (180°C) for about 45 to 50 minutes.

The cake is ready when your kitchen smells absolutely amazing, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

If the top is already nicely browned but the middle still needs a little more time, loosely cover the top with foil and keep baking.

Top Tip: Start checking around 45 minutes. If the toothpick says the cake is ready, take it out rather than leaving it in just because the timer has not reached 50 minutes yet.

Step 9: Take it out of the pan

Give the cake a few minutes after it comes out of the oven, then carefully lift it out using the parchment paper. Slowly peel the paper away while the cake is still a little warm.

And voilà, this moist and yummy carrot and date cake is ready. Cut yourself a nice slice and have it while it is still warm… that is how I like it best.

Related Recipe: If you liked this carrot and date cake recipe, then I think you are going to love my grandma’s date cake recipe here that I found in her old recipe collection. I made it recently, and it turned out so good, so that is definitely the one I would try next.

How to Store Carrot and Date Cake

Once the cake has cooled, keep it in an airtight container so the cut side does not start drying out. It should keep well at room temperature for about 2 days if your kitchen is fairly cool.

For longer storage, keep it in the refrigerator for up to about 4 days. I would let a slice sit out for a bit or warm it briefly before eating because cold cake straight from the fridge is never my first choice.

You can also freeze individual slices for up to about 2 months. Wrap them well, then thaw only what you need.

How to Warm a Slice

If the cake has been refrigerated, about 10 seconds in the microwave is usually enough to take the chill off one slice.

For several slices, warm them in a low oven for a few minutes instead. Keep an eye on them so the edges do not start drying out.

How I Like to Serve It

I like this carrot and date cake just as it is, especially while it is still a little warm. A cup of coffee or tea alongside it is honestly enough for me.

If you want something extra, a little softly whipped cream would be nice. But frosting? I would leave it off… this cake really does not need it.

More Cake Recipes to Try

If you liked this carrot and date cake recipe, have a look at some of my other cake recipes below. There are plenty more homemade cakes to try when you feel like baking something sweet.

• The Best Moist Fruit Cake Recipe – Homemade fruit cake that is soft, moist, and packed with dried fruit in every slice. It’s a lovely cake to enjoy with a cup of tea or coffee.
• Apple Oat Cake Recipe – This apple oat cake is wonderfully moist with plenty of sweet apple flavor and hearty oats. It’s an easy homemade bake for breakfast, dessert, or an afternoon snack.
• Moist Desiccated Coconut Cake Recipe – A soft and moist cake that is made with desiccated coconut for plenty of coconut flavor and texture. It’s a simple homemade cake that tastes delicious on its own.

And if you make this carrot and date cake, leave me a comment below and tell me how yours turned out, or ask me any questions you have about the recipe. You can also leave your question in the YouTube comments, and I will try to reply to all of them.