Carrot Date Cake with Cashew Frosting Recipe
This Carrot Date Cake is a moist and naturally sweetened treat made with pitted dates, grated carrots, and a blend of wholesome ingredients. The cake is lightly spiced, oil-based, and baked to perfection in a loaf pan. Enhanced with an optional creamy cashew date frosting, this recipe offers a delicious and healthier alternative to traditional cakes, perfect for snacking or dessert.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: International
- Diet: Vegan
Ingredients
Scale
Cake 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 (canola oil recommended)
- 1 cup finely grated carrot
- ¼ cup soy milk (or oat milk, almond milk)
- Handful of walnuts (optional)
Cashew Date Frosting Ingredients (Optional)
- 1 cup cashews
- 1 cup dates
- ¼ cup oat milk (or almond, soy milk)
- 2 tbsp melted coconut oil
Instructions
- Preheat Oven: Preheat your oven to 356℉ (180℃) for even baking.
- Soak Dates for Cake: Cover the pitted dates in hot water and let them soak for at least 15 minutes to soften.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the white flour, baking powder, baking soda, and salt until well combined.
- Prepare Date Paste: Drain the soaked dates and blend them until smooth. Use a hand blender in batches within a deep measuring jug or a narrow-bottomed bowl. Scrape down the sides as needed to ensure smoothness.
- Combine Wet Ingredients: In a separate bowl, mix the date paste with the neutral oil, finely grated carrot, and soy milk until fully incorporated.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry flour mixture to form the batter.
- Add Walnuts: Fold in a handful of chopped walnuts to add crunch and texture, if desired.
- Transfer to Pan: Line an 8×4 inch (20×10 cm) loaf pan with parchment paper and pour the batter into it, smoothing the top.
- Bake: Place the pan in the oven and bake for 50-55 minutes. About halfway through, cover the cake loosely with foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- Prepare Frosting Soak: For the optional cashew date frosting, soak cashews and dates in hot water for 20 minutes, then drain.
- Blend Frosting: Add soaked cashews, soaked dates, oat milk, and melted coconut oil to a food processor. Blend until a smooth, creamy frosting forms, using a small food processor jug if available for best results.
- Apply Frosting: Once the cake has cooled, spread the cashew date frosting evenly over the top using a spatula or a wet spoon.
Notes
- The date quantity can be adjusted depending on your preferred sweetness level.
- Neutral oil such as canola is preferred for a light flavor, but other mild oils can be used.
- You can substitute soy milk with any plant-based milk like oat or almond milk.
- Soaking the dates well ensures a smoother date paste.
- Using parchment paper helps prevent the cake from sticking and makes removal easier.
- The loaf pan size is important for correct baking time and cake shape.
- Covering the cake halfway through baking prevents excessive browning on top.
- The cashew date frosting is optional but adds a rich, creamy finish that complements the cake’s flavors.
- If a nut allergy is a concern, omit walnuts and cashews.
Keywords: carrot cake, date cake, vegan cake, healthy dessert, plant-based cake, gluten free option if flour substituted, nutty cake, natural sweetness
