Thank you so much for being here! I’m thrilled to share this vibrant twist on carrot cake that packs in natural sweetness from dates and a hint of exotic cardamom. If you’d like recipes delivered straight to your inbox, be sure to subscribe for updates by email—I promise they’re worth it.
Overview of Carrot Date and Cardamom Cake Recipe Content
Looking for a delightful dessert, afternoon indulgence, or cozy brunch treat? This Carrot Date and Cardamom Caketicks all the boxes!
It’s moist, subtly sweet thanks to dates, warmly spiced with cardamom and cinnamon, and studded with crunchy nuts.
Lightly aromatic and perfect for spring and winter alike—plus, with carrots and dates, it offers fiber, beta‑carotene, and a dose of iron.
Ingredients:
- 250 g (2 cups) all‑purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- 200 g (1 cup) packed brown sugar
- 150 ml (⅔ cup) vegetable oil
- 1 tsp vanilla extract
- 300 g (3 cups) grated carrots
- 150 g (1 cup) chopped pitted dates
- 100 g (¾ cup) chopped walnuts or pecans (optional)
Tools Needed:
- Mixing bowls
- Box grater or food processor
- 9‑inch cake pan (greased or lined)
- Whisk, spatula, electric mixer
Substitutions & Additions:
- Swap half the eggs for applesauce to reduce fat
- Use olive oil or melted coconut oil instead of vegetable oil
- Boost flavor: add ½ tsp ground ginger or a pinch of nutmeg
How to Make Carrot Date and Cardamom Cake
- Preheat & prep: Oven to 350 °F (175 °C), grease or line a 9″ round pan.
- Combine dry ingredients: Flour, baking powder, soda, cardamom, cinnamon, salt—give it a whisk.
- Whisk wet ingredients: In a bowl, beat eggs, brown sugar, oil, and vanilla until smooth and glossy.
- Fold together: Gently fold in dry mix until almost combined.
- Add carrots, dates & nuts: Stir in grated carrots, chopped dates, and nuts if using—pour into your cake pan.
- Bake: 35–40 minutes, until a toothpick in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
As the cake bakes, your kitchen will fill with warm, inviting aromas. It’s impossible not to smile imagining that first slice.
What to Serve with Carrot Date and Cardamom Cake
- A dollop of vanilla or honey‑sweetened whipped cream
- Greek yogurt with a drizzle of maple syrup
- Dusting of cinnamon or orange zest for added brightness
- Pair it with spiced chai, mint tea, or cappuccino
Tips for Making It Perfect
- Freshly grate carrots—you’ll achieve a juicier texture than with bagged.
- Watch your flour: spoon it into the cup, level off—no scooping!
- Don’t overmix after adding flour—stop when it’s just combined.
- Dates: ensure they’re soft—soak briefly in warm water if needed.
- Test doneness at 35 minutes—bakers know every oven’s different.
Storage Instructions
- Store covered at room temperature for up to 2 days, or refrigerate for 4–5 days.
- To freeze: wrap slices or whole cake in plastic, then foil. Freeze up to 3 months. Thaw overnight.
General Information
Carrot Date and Cardamom Cake have long roots—carrots in Mediterranean cuisine, dates in Middle Eastern desserts. Cardamom adds a sweet‑spicy punch that elevates the humble carrot cake to gourmet heights.
Frequently Asked Questions
1. Can I omit the dates?
Yes, but they’ll add natural sweetness—swap with raisins or chopped pineapple if you prefer.
2. Can I make this gluten‑free?
Absolutely! Use a 1:1 gluten‑free blend and add ¼ tsp xanthan gum if it doesn’t contain it.
3. Can I add frosting?
Sure! A cream‑cheese or vanilla glaze pairs beautifully. If you want a cardamom glaze, mix 1 cup powdered sugar, ½ tsp cardamom, and 1–2 Tbsp milk.
Conclusion
This Carrot Date and Cardamom Cake is the perfect marriage of nostalgic comfort and elegant flavor. If you adore this, be sure to check out my other carrot cakes like Carrot Cardamom Layer Cake and Ginger Carrot Sheet Cake. Thanks for baking along—tag me on Pinterest @poulefrecipe or drop a review below—can’t wait to hear how yours turned out!
Interactive Elements
I’d love your thoughts—please leave a comment or rating, or share a photo on Pinterest (tag @poulefrecipe). Nothing warms me more than seeing your creations!
Nutritional Information
Here’s an estimate per slice (serving 12):
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbs | ~35 g |
| Fat | ~14 g |
| Protein | ~4 g |
| Fiber | ~2 g |
Irresistible Carrot, Date, and Cardamom Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, warmly spiced carrot cake made with natural sweetness from dates and aromatic cardamom. It’s cozy, elegant, and perfect for brunch, teatime, or celebrations!
Ingredients
For the Cake:
250g (2 cups) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cardamom
1 tsp ground cinnamon
¼ tsp salt
3 large eggs
200g (1 cup) packed brown sugar
150ml (⅔ cup) vegetable oil
1 tsp vanilla extract
300g (3 cups) grated carrots
150g (1 cup) chopped pitted dates
100g (¾ cup) chopped walnuts or pecans (optional)
For the Cardamom Glaze:
120g (1 cup) powdered sugar
1 tbsp milk or cream
½ tsp ground cardamom
1 tsp lemon juice or orange blossom water
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 9″ cake pan.
-
In a large bowl, whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt.
-
In a separate bowl, beat eggs, brown sugar, oil, and vanilla until smooth.
-
Add dry ingredients to wet and stir just until combined.
-
Fold in grated carrots, chopped dates, and nuts (if using).
-
Pour batter into prepared pan and smooth the top.
-
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
-
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
-
In a small bowl, whisk glaze ingredients and drizzle over cooled cake.
Notes
-
Soften firm dates by soaking in warm water for 10 minutes.
-
Use freshly grated carrots for better texture and moisture.
-
Can substitute olive oil or coconut oil for a flavor twist.
-
For a fancier presentation, top with crushed pistachios or edible flowers.
- Prep Time: 20
- Cook Time: 35
- Category: Cake
- Method: Baking
- Cuisine: American
