Carrot, Walnut, and Date Cake

Ananás e Hortelã
Carrot, Walnut, and Date Cake


There is just one word to best describe to this cake; Yummy! Carrot cake is an all time favorite, especially when walnuts are included. Toss dates into the picture and, well, it's over the top in a good way (as in carrots, walnuts, and dates are all exceptionally good for you). Brown sugar is the sweetener of choice for carrot cakes, and what is used here, in combination with ground cinnamon and nutmeg as the warming spices.


300 grams carrots
80 grams walnuts
150 grams dates
200 grams brown sugar
75 grams unsalted butter (softened)
5 eggs
125 milliliters plain yogurt
250 grams self-rising cake flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon


1Grease a cake pan with high sides with butter and line the bottom with parchment paper.
2Preheat oven to 180°C (approximately 350°F.
3Peel carrots and finely grate.
4Cut dates in pieces and coarsely chop walnuts.
5Set aside. In a bowl, beat sugar and butter and add the eggs one at a time, mixing well between each addition.
6Add natural yogurt and carrots, and stir very well. Add flour, nutmeg, cinnamon, a pinch of cloves and a pinch of salt.
7Lightly dust walnuts and dates with flour and add to batter. Pour batter in the cake pan, smooth the surface and bake for 40-45 minutes.
8Cake is done when toothpick inserted in middle comes out clean.
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