This Carrot and Date Cake has been made multiple times in my home by my mom and grandmother. I used to be in charge of grating the carrots 😉
Before my marriage, I had copied some of my mom’s recipes from her recipe book into mine – this recipe was the first cake recipe I copied – that should tell you how much I like it 🙂
Carrot and date cake
Ingredients
- 2 cup All-purpose flour sifted
- 2 cup Carrots grated (I used 3)
- 1 cup Dates chopped (I used 14 Medjool dates)
- 1 1/2 cup Sugar
- 1 1/4 cup Canola oil
- 4 large Eggs
- 2 teaspoon Baking soda
- 2 teaspoon Cinnamon powder
- 1 teaspoon Salt
- 2 teaspoon Vanilla essence
Servings: 9" by 9" cake
Instructions
- Pre-heat oven to 350 F. Grate the carrots as finely as possible and chop the dates.
- Sift flour, salt, baking soda and cinnamon powder together and ensure that there are no lumps in the mixture.
- Crack the eggs into a large bowl, add the sugar and the oil. Stir until mixed.
- Add the grated carrots and chopped dates. Mix well.
- Add the flour mixture, little by little, until well combined. Add the vanilla essence.
- Pour the cake batter into a cake pan. I used a 9 ” by 9″ square pan.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely.
- As the cake is very soft and moist, set the cooled cake in the fridge for a few hours before slicing it – to avoid crumbling.
Share this Recipe
Powered byWP Ultimate Recipe