Go Back
Carrot Date Cake with Honey Lemon Glaze

Carrot Date Cake

A moist carrot cake naturally sweetened with Medjool dates and topped with a bright honey lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups finely grated carrots Use fresh, firm carrots for optimal moisture.
  • 1 cup Medjool dates Blend into a paste; soak if too dry.
  • 1/2 cup neutral oil Vegetable or canola oil works best.
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1.5 cups all-purpose flour Sifted for lightness.
  • 1 teaspoon baking soda For leavening.
  • 1 teaspoon cinnamon Adds warmth and depth.
  • 1/2 teaspoon nutmeg Optional, for flavor.
  • 1/2 teaspoon salt Balances sweetness.
For the honey lemon glaze
  • 1 cup powdered sugar Sifted to avoid lumps.
  • 2 tablespoons honey For sweetness and glaze consistency.
  • 1 tablespoon lemon juice Freshly squeezed for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. Blend the Medjool dates into a smooth paste. If needed, soak in warm water to soften.
Baking
  1. In a large mixing bowl, combine the date paste, oil, eggs, and vanilla extract.
  2. Fold in the finely grated carrots.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared baking dish, smoothing the top.
  6. Bake for 30-35 minutes, until a toothpick inserted comes out clean.
Glazing
  1. While the cake is baking, prepare the glaze by whisking together powdered sugar, honey, and lemon juice.
  2. Once the cake has cooled slightly, drizzle the honey lemon glaze over it.

Notes

This cake is versatile and can be made in various pan sizes and shapes. It freezes well and can be stored in the fridge for up to three days after glazing.