Description
A delightful dessert filled with the natural sweetness of carrots and dates, spiced with cinnamon, ginger, and nutmeg.
Ingredients
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 115g (½ cup) unsalted butter, softened
- 100g (½ cup) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 200g (1 cup) finely grated carrots
- 150g (1 cup) chopped pitted dates
- 60ml (¼ cup) coconut milk or whole milk
- 60g (¼ cup) chopped walnuts (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch round or 8-inch square cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for an extra layer of flavor.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Stir just until combined.
- Gently fold in the grated carrots, chopped dates, and walnuts if you’re using them.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, cool your cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optionally, create a glaze by whisking together powdered sugar, milk, and vanilla, and drizzle over the cooled cake.
Notes
For extra moisture, consider incorporating crushed pineapple. Store leftovers in an airtight container at room temperature for up to three days.