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Sandra CoyeHello Dolly Bars 1 day ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 14 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 29 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Carrot & Date Cake

Blossom Lady
Jun 23, 2025 01:13 AM
Carrot & Date Cake

This carrot cake was as much of a joy to eat as it was to make. Chopped dates and sweet, winter(ish) red carrots that aren’t around for much longer, really make the batter shine. Fragrant with cinnamon, packed with those jammy dates and topped with a silky cream cheese frosting, this cake is rich, dense and satisfying, plus, counts as a serving of veggies. I’ve decided it does.

The cake is amazing freshly baked and still slightly warm but I recommend eating it cold. It is so moist that it actually benefits from a little chill time, intensifying in flavour and becoming an irresistibly fudgy version of itself.

Ingredients:
For the cake
  • 1/4th cup butter (55 gms)
  • 2 tbsps olive oil or vegetable oil (30 ml)
  • 1/2 cup plus 1 tbsp light brown sugar (115 gms)
  • 3 eggs, at room temperature (I have not tried substitutes)
  • 1 and 1/2 tsps vanilla extract
  • 2/3rd cup plain, thick yogurt, at room temperature (150 gms)
  • 1 and 1/2 cups all-purpose flour (180 gms)
  • 1 tsp cinnamon powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt if using unsalted butter
  • 450 gms carrots, finely grated
  • 200 gms pitted dates, chopped small

For the frosting
  • 1/4 cup unsalted butter (55 gms), at room temp
  • 1/2 cup cream cheese (115 gms), at room temp
  • 1/2 cup icing sugar (60 gms)
  • 1/4 tsp vanilla extract
  • 1 tbsp whipping cream, optional but recommended

Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
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