Introduction

This Carrot Date Cake is a naturally sweet and moist treat that’s perfect for any occasion. Combining the rich flavors of carrots and dates with a tender crumb, it’s a wholesome dessert that’s easy to make and delightful to eat.

A moist carrot cake loaf sits on a cooling rack over a white marbled surface, with a close-up showing one thick slice cut and laid in front. The loaf has two visible layers: the bottom layer is dense and textured with shredded carrots and pieces of nuts inside, showing a rich brown color; the top layer is a creamy light tan frosting, slightly rough in texture with small bits of shredded carrot and crushed nuts sprinkled on top for garnish. Crumbs are scattered around the cutting area, giving a fresh and homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ – 2 cups (9 – 10.5 oz) tightly packed pitted dates (depending on preferred sweetness)
1 cup white flour
2 tsp baking powder
1 tsp baking soda
Pinch of salt (about ⅛ tsp)
⅓ cup neutral oil (such as canola oil)
1 cup finely grated carrot
¼ cup soy milk (or oat milk, almond milk)
Handful of walnuts (optional)
1 cup cashews
1 cup dates
¼ cup oat milk (or almond milk, soy milk)
2 tbsp melted coconut oil

Instructions

Step 1: Preheat the oven to 356℉ (180℃). Cover the dates in hot water and soak for at least 15 minutes to soften.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Drain the soaked dates and blend them until smooth, using a hand blender in batches if necessary. Scrape down the sides to ensure an even paste.
Step 4: In a separate bowl, combine the date paste with oil, grated carrot, and soy milk.
Step 5: Gently fold the wet ingredients into the dry ingredients until just combined.
Step 6: Stir in the chopped walnuts if using, then transfer the batter to a loaf pan (8×4 inch or 20×10 cm) lined with parchment paper.
Step 7: Bake for 50-55 minutes, covering with foil halfway through if desired. The cake is done when a toothpick inserted in the center comes out clean.
Step 8: For the cashew date frosting (optional), soak cashews and dates in hot water for 20 minutes. Drain and blend them with oat milk and melted coconut oil until smooth.
Step 9: Spread the frosting evenly over the cooled cake using a spatula or a wet spoon.

Tips & Variations

Adjust the amount of dates based on your preferred sweetness level; using 1½ cups results in a less sweet cake.
Use different plant-based milks like almond or oat milk depending on your taste and availability.
Covering the cake midway through baking helps prevent over-browning while ensuring it cooks through.
Add spices like cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
Swap walnuts for pecans or leave them out for a nut-free version.

Storage

Store the carrot date cake in an airtight container in the refrigerator for up to 5 days. If frosted, keep it refrigerated to preserve the cream. You can also freeze the cake (without frosting) for up to 2 months; thaw it overnight in the fridge before serving. Reheat slices gently in the microwave or oven if desired.

How to Serve

A slice of brown carrot cake with visible nut pieces inside sits on a white plate, showing two distinct layers: a dense, moist brown cake layer on top with bits of nuts, and a thick, creamy light beige frosting layer at the bottom with small walnut pieces and some shredded carrot visible. A shiny metal spoon rests on the edge of the plate. The background is a white marbled texture with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dates instead of dried dates?

Dried dates are preferred for this recipe because they provide the right texture and sweetness. Fresh dates are much softer and contain more moisture, which may affect the cake’s consistency. If using fresh dates, reduce the liquid slightly to compensate.

Is this cake suitable for vegans?

Yes, this recipe is vegan as it uses plant-based milk and oil instead of dairy and eggs. The optional cashew date frosting is also dairy-free and vegan-friendly.