Indulge in the rich flavors of this Moist Carrot and Date Cake, a delightful fusion of sweet, earthy carrots and the natural sweetness of dates. This cake is made extra special with a luscious caramel glaze that adds a decadent touch to every bite. Perfect for celebrations, afternoon tea, or a special dessert, this cake is packed with nutrients from carrots and dates while delivering a satisfying, sweet treat. The addition of toasted nuts adds a delightful crunch, making this cake a true crowd-pleaser.
Ingredients:
For the Caramel:
- ½ cup (115g) white sugar
- ¼ cup (60ml) hot water
For the Cake:
- 1 cup (130g) all-purpose flour
- ¾ tsp baking soda
- 1/2 tsp baking powder (optional, for extra lift)
- 1/8 tsp salt
- 1/2 cup (about 85g) pitted & chopped dates
- ¾ cup (approximately 120g) toasted and finely chopped cashews (or walnuts)
- ¾ cup canola oil or any light-tasting oil
- 2/3 cup (about 140g) white sugar (use 3/4 cup if dates are not too sweet)
- 2 eggs at room temperature
- ½ tsp vanilla extract
- 1 cup (about 135g) grated carrots
- Powdered sugar for dusting
Instructions:
- Prepare the Caramel Glaze:
- In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color.
- Be careful not to burn the sugar.
- Once the sugar is melted and reaches a caramel color, carefully add the hot water.
- Stir until the caramel is smooth and well combined with the water.
- Remove from heat and set aside to cool while you prepare the cake.
- Prepare the Dry Ingredients:
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch (23cm) round cake pan by greasing and dusting it with flour, or alternatively, line it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder (if using), and salt. Set aside.
- Prepare the Wet Ingredients:
- In a separate mixing bowl, beat the eggs until light and frothy.
- Gradually add the sugar and continue beating until the mixture is pale and thick.
- This should take about 3-4 minutes.
- Slowly pour in the oil while continuing to beat the mixture, followed by the vanilla extract.
- Combine the Ingredients:
- Fold the grated carrots and chopped dates into the wet mixture until evenly distributed.
- Gently fold in the dry ingredients, being careful not to overmix.
- Finally, add the toasted nuts and gently fold them into the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out free of batter.
- After baking, take the cake out of the oven and let it rest in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Apply the Caramel Glaze:
- Once the cake has cooled, carefully pour the caramel glaze over the top, allowing it to drip down the sides.
- If the caramel has thickened too much, gently reheat it until pourable.
- Allow the caramel to set for a few minutes.
- Finish and Serve:
- For an extra touch of sweetness, dust the top of the cake with powdered sugar before serving.
- Slice and enjoy this moist, flavorful cake with a cup of tea or coffee.
Conclusion:
This Moist Carrot and Date Cake with Caramel Glaze is a delightful treat that combines the natural sweetness of dates and carrots with the richness of a homemade caramel glaze. The toasted nuts add a crunchy texture that contrasts beautifully with the soft, moist cake. Whether you’re serving this as a dessert for a special occasion or as a sweet snack, it’s sure to be a hit with everyone who tries it. The simple ingredients come together to create a cake that is both indulgent and wholesome, making it a recipe you’ll want to return to time and time again.