Carrot Date Cake with Cream Cheese Frosting

Indulge in this super moist and delicious carrot date cake, perfectly balanced with a not-too-sweet flavor and topped with a rich cream cheese frosting. Ideal for a cozy afternoon treat.

Recipe:

Servings: 8

Ingredients

Carrot Cake:

• 1 cup plain flour
• 2 teaspoons baking powder
• 3/4 cup pitted dates, chopped
• 1/2 cup pecans or walnuts, roughly chopped
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla essence
• 1 cup coarsely grated carrots
• 1/4 teaspoon salt

Caramel Syrup:

• 1/2 cup (115g) granulated sugar
• 1/4 cup (60ml) hot water + 1 tablespoon water

Cream Cheese Frosting:

• 100g (3.5oz) Philadelphia cream cheese
• 60g (2oz) unsalted butter, softened to room temperature
• 1 1/2 cups icing sugar
• 1 teaspoon vanilla essence
• Pinch of salt, to taste

Instructions

Caramel Syrup:

1. In a small saucepan, combine the sugar and 1 tablespoon of water over low heat, stirring until the sugar is completely dissolved.
2. Increase the heat to medium and continue stirring occasionally until the mixture turns a dark caramel color (approximately 4-5 minutes).
3. Remove from heat and carefully add the 1/4 cup of hot water, stirring well. Allow to cool.

Carrot Cake:

1. Preheat the oven to 180°C (350°F). Line a 9×5 inch loaf pan with baking paper.
2. In a small bowl, toss the chopped dates and pecans with 1 tablespoon of flour to prevent them from sinking in the batter.
3. In a large bowl, whisk together the sugar, eggs, oil, and salt until well combined.
4. Sift in the flour, baking powder, cinnamon, nutmeg, and ginger. Stir until the mixture is smooth.
5. Add the caramel syrup and vanilla essence, and mix well.
6. Fold in the grated carrots, dates, and nuts.
7. Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool completely before removing it from the pan.

Cream Cheese Frosting:

1. Beat the cream cheese until smooth.
2. Add the butter and mix until well combined.
3. Gradually add the icing sugar and vanilla essence, mixing until smooth. Adjust consistency with more icing sugar if the frosting is too thin, or add a pinch of salt if it is too sweet.

Assembly:

1. Once the cake has cooled, spread the cream cheese frosting over the top.
2. Garnish with extra chopped pecans or a dusting of icing sugar if desired.

Storage Note:

For optimal texture, cover the cake and store in a cool, dry place for up to 24 hours. For longer storage, refrigerate the cake, though note that refrigeration can alter the texture. To maintain the best quality, refrigerate the cream cheese frosting separately and spoon it onto the cake just before serving.

Enjoy this delightful cake with your favorite cup of tea or coffee!