Date-Carrot Cake

Name: Date-Carrot Cake
Prep time: 35 min
Total time: 3 h 45 min
Yield: 8 - 12 serving(s)
Ingredients: Cooking spray; 2 1/3 c. all-purpose flour, spooned and leveled; 2 tsp. ground cinnamon; 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. kosher salt; 3/4 tsp. ground ginger; 1/2 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1 c. granulated sugar; 1 c. packed light brown sugar; 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus 1 cup (2 sticks), at room temperature, divided; 2/3 c. canola oil; 4 large eggs, at room temperature; 2 tsp. pure vanilla extract; 1 c. finely chopped pitted dates (about 9 medium dates); 1 lb. carrots, grated on the small holes of a box grater (3 cups packed), plus 1 to 2 whole carrots, for garnish; 1 c. chopped toasted pecans; 1 lb. cream cheese, at room temperature; 1 lb. confectioners’ sugar; 1/2 tsp. kosher salt; Fresh mint leaves, for garnish

This layered cake is just right for Easter—or anytime!

By Gany BernalPublished: Mar 5, 2024

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date carrot cake on a stand next to flowers in a vase

Becky Luigart-Stayner

Yields:

8 - 12 serving(s)

Prep Time:

35 mins

Total Time:

3 hrs 45 mins

Here's a straightforward carrot cake recipe that you know won't fail. The dates provide some extra sweetness, and help keep the crumb moist. And the the carrot "flowers" on top are a cute but easy garnish!

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Ingredients

For the cake:

Cooking spray
2 1/3 cups all-purpose flour, spooned and leveled
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus 1 cup (2 sticks), at room temperature, divided
2/3 cup canola oil
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 cup finely chopped pitted dates (about 9 medium dates)
1 lb. carrots, grated on the small holes of a box grater (3 cups packed), plus 1 to 2 whole carrots, for garnish
1 cup chopped toasted pecans

For the frosting:

1 lb. cream cheese, at room temperature
1 lb. confectioners’ sugar
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Fresh mint leaves, for garnish

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Lightly grease three 8-inch round cake pans and line bottoms with parchment paper.
2. Step 2Whisk together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves in a bowl. Whisk together granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla in a separate bowl until combined. Whisk in dates, breaking up any that have formed large clumps. Add wet ingredients to dry ingredients and whisk just until combined. Stir in carrots and pecans just until combined.
3. Step 3Transfer batter to prepared pans, dividing evenly, and spreading with an offset spatula in an even layer. Bake until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on wire racks 10 minutes, then invert onto racks to cool completely.
4. Step 4Make the frosting: Beat cream cheese and butter on medium speed with an electric mixer until creamy, scraping sides and bottom of bowl as needed, about 1 minute. Reduce mixer speed to low and gradually beat in sugar. Beat in vanilla and salt. Increase mixer speed to medium and beat until light and fluffy, about 2 minutes.
5. Step 5Place one cake layer on a cake stand or plate. Top with 1 cup frosting and spread to the edge. Repeat one more time. Top with third layer. Spread 1 cup frosting on top and sides of cake. Chill until the frosting is set, at least 30 minutes. Spread remaining frosting on top and sides of cake.
6. Step 6Using a vegetable peeler (a Y-shaped one works best), peel whole carrots into a few long ribbons. Curl ribbons into tight rose shapes. Place on top of cake with fresh mint leaves. (Cake may be refrigerated up to 1 day; let stand at room temperature at least 2 hours before serving.)