There's something truly enchanting about the aroma of a freshly baked cake wafting through the kitchen, especially when it's a carrot cake with a twist. Picture this: moist, fluffy layers infused with the warm, spicy notes reminiscent of gingerbread, punctuated by tender, sweet nuggets of dates.
As Easter approaches, I couldn't resist whipping up a batch of this delightful carrot and date cake. Its festive flavors make it the perfect addition to any holiday spread, but let me assure you, it's not just reserved for Easter brunches. This cake is versatile enough to grace any table, whether it's a birthday celebration, a casual gathering with friends, or simply a treat-yourself moment on a lazy Sunday afternoon.
Now, let me share a little secret with you: perfecting this cake wasn't an overnight success. In fact, it took me several attempts to get it just right. The first couple of tries ended in disappointment—either the cake collapsed upon itself or resembled something closer to a carrot-flavored pancake than a cake. But perseverance paid off, and on the third attempt, I finally struck gold!
The key, I discovered, lies in finding the ideal ratio of carrots and flour. It's a delicate dance of flavors and proportions, but when you get it right, the result is sheer magic. The carrots lend a natural sweetness and moistness to the cake, while the dates add a chewy texture and caramel-like richness that elevates each bite to new heights.
Of course, feel free to get creative with your own twist on this recipe. While dates are my personal favorite addition, you could easily swap them out for other dried fruits like raisins or apricots, or even some berries.
So, whether you're planning an Easter feast or simply craving a slice of something sweet and comforting, give this carrot and date cake a try. With its irresistible blend of flavors and that undeniable hint of gingerbread spice, it's sure to become a beloved favorite in your baking repertoire.
You will need
I used a baking tray 17 cm, in diameter with removable edges
- 220 g. wheat flour
- 70 g. sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 0,5 teaspoon of salt
- 1 teaspoon ground cinnamon
- 0,5 teaspoon of ground nutmeg
- 0,5 teaspoon of ground ginger
- 0,5 teaspoon of ground cloves
- 1 heaped teaspoon of freshly grated orange peel
- 35 ml. of coconut oil
- 150 ml. of unsweetened plant-based milk (I used almond milk, but soy would be even better)
- 2 tablespoons of apple cider vinegar
- 120 g. grated carrots (approx. 2 carrots)
- 6-7 dried dates (fresh dates are fine too, about 30 g.)
- 1 teaspoon of coconut oil to grease the baking tray
Preparation
- Preheat the oven to 180°C.
- Mix the milk with the vinegar and set aside.
- Peel and grate the carrots with a fine grater (finer than a beetroot grater).
- Cut the dates into small pieces.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda and all the spices.
- Add the melted coconut oil to the milk and vinegar mixture and stir.
- Mix the milk mixture with the flour mixture.
Add the grated carrots, dates and orange zest. Do not stir too much, but make the dough more or less homogeneous (it should also not be runny and rather thick).
- Grease a baking tray with coconut oil (I used a baking tray with a diameter of 17 cm. and removable edges).
Add the batter to the baking tray and even out the cake.
- Bake for about 45 minutes. The cake can be checked by inserting a wooden skewer into the cake and if it comes out dry, the cake is baked.
- Leave to cool slightly after baking.
