Description
This Sticky Apple Carrot Date Cake is a moist and flavorful dessert that combines grated apples and carrots with sweet chopped dates for natural sweetness. Topped with a luscious vanilla cream, this cake offers a perfect balance of fruity and spiced flavors, perfect for an indulgent yet wholesome treat.
Ingredients
Scale
Cake
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1 cup (130g) grated carrots
- 1 medium apple, peeled and grated
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Vanilla Cream
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a baking pan, or line it with parchment paper to prevent sticking.
- Soak dates with baking soda: In a small bowl, combine the chopped dates with boiling water and stir in the baking soda. Let this mixture soak and soften while preparing the dry ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and a pinch of salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, ensuring a smooth and creamy texture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing gently to combine without overworking the batter.
- Fold in fruits: Gently fold in the grated carrots, peeled and grated apple, and the softened soaked dates with their liquid, ensuring an even distribution throughout the batter.
- Bake the cake: Pour the prepared batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare vanilla cream: While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until serving.
- Cool and serve: Allow the cake to cool completely in the pan on a wire rack. Slice and serve with a generous dollop of the vanilla cream topping for a delightful finish.
Notes
- Use ripe and sweet apples such as Fuji or Honeycrisp for the best flavor.
- Make sure the butter is softened to room temperature for easier creaming.
- If you prefer, substitute the heavy cream topping with cream cheese frosting for a tangier option.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- The soaking of dates with baking soda softens them and enhances their sweetness in the cake.
