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A Carrot Cake Elevated with Dates

Date Recipes

Dates make even the most known recipes just that much better. Here is a recipe for a Date Carrot Cake. This recipe elevates the standard Carrot Cake by infusing several of our date loved products

Cake Ingredients:
2 cups of Carrots
1 cup of chopped Medjool Dates
1 cup of  chopped Walnuts
1 can of canned crushed Pineapple
2 cups of Flour
2 teaspoons of Baking Powder
2 teaspoons of Cinnamon
1.5 teaspoons of Ground Cloves
1 teaspoon of Salt
4 Eggs
2  cups of Date Sugar
1.5 cups of Olive Oil
1.5 teaspoon of Baking Powder

                 Carrots                           

Combine and sift baking powder, baking soda, cinnamon, salt, cloves and salt - set a side. Combine eggs and sugar in a large mixing bowl and beat thoroughly. Once eggs and sugar is beat well, mix the olive oil in as well and continue to mix. Pour your sifted dry ingredients into the mixing bowl that contains the batter. Beat until sifted and batter ingredients are mixed. Stir in the medjool dates, pineapple, walnuts and finally carrots. 

Spread the batter in two greased and wax paper lined 10-inch cake pans. Bake at 350 degrees for about 40 minutes or until cake pulls away from the pan. You can also use a toothpick to check doneness. Once you have baked the cake, let it cool on a wire rack.

Now we will make the frosting for the top.

Frosting Ingredients:
1 lb. Powder Sugar
1 package of Cream Cheese (8 oz.)
.5 cup softened Butter
1 teaspoon of Vanilla
Pinch of salt

Combine cream cheese, butter, salt and vanilla into a large mixing bowl and beat until a nice fluffy consistency. Gradually add in powder sugar and  continue to beat until smooth. You can now spread the frosting evenly onto the cake and let cool in the refrigerator.

Ready to serve.

Date Carrot Cake



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