This Carrot Date Spice Cake is a sweet and fluffy treat packed with grated carrots and chewy dates. Spiced just right, it’s perfect for a cozy afternoon snack!
Honestly, the smell while it bakes is heavenly! I serve it with a little cream cheese frosting, and it never lasts long on the table. It’s a hit every time! 🥕🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake, giving it structure. If you’re gluten-free, you might try a 1:1 gluten-free flour blend, which often works well in baked recipes.
Dates: They add natural sweetness and texture. If you don’t have dates, chopped raisins or prunes can be a good substitute. Just make sure they’re pitted, too!
Carrots: Freshly grated is best for moisture. Pre-packaged shredded carrots are convenient, but I always prefer the fresh ones. They have a better flavor and texture!
Nuts: Walnuts or pecans add a nice crunch. If there are nut allergies, you can leave them out or substitute with seeds like sunflower seeds for some crunch instead.
Cream Cheese: For the frosting, feel free to use a vegan cream cheese if you want a dairy-free option. It sets up nicely and still tastes great!
What’s the Best Way to Incorporate Dry Ingredients Without Overmixing?
Mixing your batter too much can make the cake dense. Here’s how to do it right:
- Add the dry ingredients to your wet ingredients in two to three parts. This helps create a better mix without overdoing it.
- Use a spatula or wooden spoon to gently fold the ingredients. A folding motion lifts the batter and incorporates air, making your cake light.
- Stop mixing as soon as you see no more dry flour. It’s okay if there are a few lumps – they’ll bake out!
This will help you achieve a fluffy and light cake everyone will love!
Carrot Date Spice Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped dates (pitted)
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans (plus extra for topping)
For the Frosting:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 to 1 ½ cups powdered sugar (adjust for desired sweetness and thickness)
- ½ teaspoon vanilla extract
Estimated Time Needed:
This Carrot Date Spice Cake will take about 15 minutes to prep and 50-60 minutes to bake. After cooling, you’ll need about 15 minutes for frosting. Total time is approximately 1 hour and 30 minutes, with some patience for cooling!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This mixture will help the cake rise and give it that lovely flavor! Set it aside for now.
3. Cream Butter and Sugar
In a large bowl, grab your softened butter and granulated sugar. Beat them together with a mixer until the mixture is light and fluffy. This step is important for a soft cake!
4. Add Eggs and Vanilla
Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract for an extra touch of flavor!
5. Mix in the Dry Ingredients
Now, slowly add the dry ingredient mixture to the wet mixture, mixing gently until everything is just combined. Be careful not to overmix!
6. Fold in the Goodness
Gently fold in the chopped dates, grated carrots, and chopped nuts until they’re evenly distributed throughout the batter. This is where the magic happens!
7. Pour into the Pan
Pour the batter into your prepared pan and smooth the top with a spatula. This helps the cake rise evenly.
8. Bake
Pop the cake into the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
9. Cool the Cake
Once baked, take the cake out of the oven and allow it to cool in the pan for about 15 minutes. After that, turn it out onto a wire rack to cool completely.
10. Prepare the Frosting
While the cake is cooling, you can whip up the frosting! In a bowl, beat together the softened cream cheese and butter until they’re smooth and creamy. Gradually add powdered sugar and vanilla, mixing until it’s fluffy and delicious.
11. Frost the Cake
When the cake has cooled down completely, generously spread the cream cheese frosting over the top, letting it drizzle down the sides if you like that look.
12. Garnish
Top the frosted cake with extra chopped nuts for a beautiful finish.
13. Slice and Serve
It’s time to enjoy! Slice the cake and serve it up. This Carrot Date Spice Cake is sure to be a hit!
This moist and warmly spiced cake, topped with rich cream cheese frosting and crunchy nuts, is delightful and perfect for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Using a mix of both can offer a nice balance.
What if I Don’t Have Dates?
No worries! You can substitute chopped raisins or dried apricots for the dates. Just ensure they’re pitted and chopped to a similar size for even distribution in the cake.
Can I Freeze This Cake?
Yes, this cake freezes beautifully! Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also keep it at room temperature for up to 2 days, but the frosting will stay fresher in the fridge.
