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

Scale

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

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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