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Eggless Carrot and Dates Cake Recipe | Soft, Moist & Healthy

Eggless Carrot and Dates Cake Recipe

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Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup soft dates (seedless, chopped or blended into paste)
  • ¾ cup milk (dairy or plant-based)
  • ½ cup neutral oil (sunflower, vegetable, or canola)
  • ½ cup grated carrots (finely grated, do not squeeze juice)
  • ½ teaspoon vanilla extract (optional)

Optional Add-ins

  • ¼ cup chopped walnuts or almonds
  • 2 tablespoons raisins or shredded coconut

Instructions

  • Preheat the oven to 170–180°C (340–350°F).
    Grease an 8-inch round or loaf pan and line the base with parchment paper.
  • If the dates are dry, soak them in warm milk for 10–15 minutes.
    Blend into a smooth paste or chop very finely.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  • In another bowl, mix the date paste, milk, oil, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet mixture.
    Mix gently until just combined. Do not overmix.
  • Fold in the grated carrots and optional nuts or raisins.
  • Pour the batter into the prepared pan and level the top gently.
  • Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove from the oven and let the cake cool in the pan for 10–15 minutes.
    Transfer to a wire rack and cool completely before slicing.

Notes

  • Serve plain with tea or coffee
  • Dust with powdered sugar
  • Top with cream cheese glaze or date syrup
  • Store in an airtight container at room temperature for up to 2 days
  • Refrigerate for up to 7 days
  • Freeze slices for up to 1 month
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