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.

This an Alison Roman recipe that I came across on her newsletter and it sounded too unique and delicious not to try. The first time I made it as written and it was of course incredibly good. The dates add a caramel-like sweetness, there are no walnuts as carrot cakes often have and the cake is impossibly moist. The oil and butter is mixed in at the end and while that’s not uncommon, I felt like it would be easier to incorporate them in the beginning here because the carrots and dates make the batter heavy and and there’s a bit of an over-mixing risk. I also felt it wouldn’t hurt to use a little less fat since the cake is already so moist, and so reduced the oil by a couple of tablespoons. Both changes worked out and this is now a one-bowl batter which is always a win.

The cake is amazing freshly baked and still slightly warm but I do understand why in her recipe, Alison Roman recommends 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.

I made the cream cheese frosting the way I normally like to, as I did in this carrot ginger cake (also a winner). A little butter and the tiniest bit of whipping cream make it light and fluffy with all of the tang that a cream cheese frosting should have. The cake is flavourful enough that it doesn’t actually need any kind of topping, but of course, if you can, making a frosting is never a bad idea.

Please read the recipe notes before beginning.

Carrot & Date Cake

Moist carrot cake with chopped dates and an easy cream cheese frosting

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 20 minutes mins

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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; see notes)
• 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; I used homemade dahi)
• 1 and 1/2 cups all-purpose flour (180 gms; see notes)
• 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 (see notes)
• 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

Instructions

• Preheat the oven to 175 C. Grease a 9 inch springform tin very well, or line a regular round 9 inch cake tin with non-stick baking paper for easy removal.
• To make the cake, in a microwave-safe mixing bowl, melt the butter but don't let it get too hot. Add the oil and brown sugar and use a whisk to combine it all together.
• Add the eggs and vanilla, whisk again till the eggs are incorporated, then whisk in the yogurt till smooth.
• Sift in the flour, cinnamon, baking soda, baking powder and salt (if using). Fold it all in gently, till no streaks of flour are visible.
• Finally, fold in the grated carrots and chopped dates (the batter will loosen up a little) making sure they're evenly dispersed.
• Transfer the batter to the prepared tin and smoothen the top. Bake for 45 to 50 minutes until a toothpick poked in the center comes out with just a few moist crumbs, no liquid batter. The cake will have a flat surface (see photos below).
• Allow the cake to cool completely at room temperature before frosting.
• To make the frosting, beat the butter and cream cheese with a hand mixer on medium speed till soft and creamy, then sift in the icing sugar. Beat on low speed until smooth. Finally, add the cream and vanilla and beat briefly to make a light, fluffy frosting. If you're not using cream and the frosting feels a bit thick, add a spoon of milk to make it a spreadable consistency.
• Top the cake with the frosting, spreading it evenly over the top. You can definitely slice it now while it's freshly baked but the super moist texture takes on a fudgy avatar after refrigeration and tastes even better. Just let individual chilled slices sit for about 10 minutes at room temperature to let the frosting soften.
• Store the cake in the refrigerator in an airtight tin for 4 to 5 days. It also freezes well. Happy baking!

Notes

Shop this recipe: Brown Sugar, Dates, Baking Paper, Whisk, Mixing Bowl, Hand Mixer

*In the original recipe from from Alison Roman, 180 gms flour is 1 and 1/4 cups because different bakers measure flour differently. While this can cause confusion, I go by King Arthur Baking which is considered more or less a standard measurement, where 1 cup of flour is 120 to 125 gms; therefore I've called for 1 and a 1/2 cups of flour here). The difference occurs because of the 'scoop and level' vs 'spoon and level' methods, the first one packing in more flour and the second being lighter and the one I normally use. While many bakers will recommend scales for accuracy and I do have one, I usually just use cups for flour and so far have never had a problem with the 'spoon and level' method. To measure flour in this standard way, first fluff up the flour in the container using a spoon to aerate it as flour settles when stored. Then place the measuring cup on a flat surface and light spoon the flour in, letting it overflow and making sure not to tap or shake the cup. Then use a knife to level off the top and it should be between 120 to 125 gms (an extra 5 gms here or there shouldn't matter). If you are concerned this leaves too much room for error, use a kitchen scale in your baking, but stick to one measurement chart. 

*When possible, use the red carrots that show up during Indian winters. They have not only an amazing colour, but also more natural sweetness and moisture which is why I've used lesser sugar than the recipe called for. If using regular orange carrots, you will need 3/4th cup sugar as in the original recipe.