Eggless Carrot and Dates Cake Recipe | Soft, Moist & Healthy
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Dessert
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
Find it online: https://barashadas.com/eggless-carrot-and-dates-cake-recipe/