Date Carrot cake is a delicious single layer carrot cake sweetened with dates! That’s right- no processed sugar in this recipe. It’s a great option for parents who want an artificial sugar free dessert for their kids, (it would make a great smash cake,) or anyone looking to cut refined sugar out of their diet. The natural sugars in the dates, carrots and pineapple all contribute to a delicious, moist carrot cake with a perfect texture. It’s topped with a naturally sweetened cream cheese frosting which adds a bit of tart and sweet perfection!

Using dates in baked goods is a wonderful option as they are very sweet and when soaked in hot water, blend into a really nice paste. I used them in my Fudgy Date Brownie Recipe which people rave over, and this recipe is another great opportunity to use dates as sweetener. Date paste would also be a great way to sweeten banana bread!

Ingredients needed for Date Carrot Cake:

• Pitted Dates ( I used Medjool dates)  
• Vegetable Oil (see notes below for which varieties I recommend.)
• Eggs
• Salt
• Ground Cinnamon
• Flour (All purpose flour or whole wheat flour would work)
• Grated carrots
• Baking Soda
• Baking Powder
• Crushed pineapple

For the Cream Cheese Frosting

• Cream cheese
• Butter
• Maple syrup or date syrup if you can find (see note on date syrup below)
• Vanilla

Supplies needed for Date Carrot Cake

• Food Processor or blender
• 8 inch round cake pan or 8×8 square baking pan
• Large Mixing Bowl
• Whisk
• Cooling rack

The Process

• For this carrot cake recipe we will start with the dates: soak the dates in 1/4 cup hot water while you prepare your other ingredients. (About 15 minutes.) 
• Finely grate the carrots, drain some of the juice from the pineapple, Preheat your oven to 350F and prepare your pan. I like to grease the pan with coconut oil spray and then dust with flour, but you could also grease with butter or line with parchment paper. 
• Blend the soaked dates and water to a smooth paste in a high speed blender or food processor. 
• In a large bowl- combine the dry ingredients- flour, baking powder, baking soda, cinnamon, and salt. Whisk together. Add the wet ingredients:  oil, eggs, pineapple, date paste and carrots. Stir the carrot mixture until well combined with no dry spots. 
• ​Scrape bowl and pour batter into prepared pan.
• Bake in preheated oven for about 25-30 minutes or until a cake tester comes out of the center of the cake with a few moist crumbs. (Baking time varies from oven to oven so always check your cake often.) Let cake cool on a wire rack. ​

For the Cream Cheese Frosting:

Cream together the cream cheese and butter on high speed until smooth and creamy. Add in the vanilla extract or paste and then slowly add in maple syrup or date syrup. Start with 2 tablespoons and then add more as needed until your desired texture and sweetness is reached. 

Once the cake has cooled completely frosting it generously with the cream cheese icing. 

Enjoy a slice of the cake with a cup of coffee, glass of milk, or however you’d like!

What is date syrup? What is best to sweeten the frosting?

I find date syrup at Trader Joes and it’s a thick, sweet syrup made from cooked down dates! It is great for frosting because of the thickness, but if you can’t find it- maple syrup works too!

What is the ratio for subbing dates for sugar in recipes?

I use dates 1:1 for sugar. 1 cup of sugar? Sub in 1 cup of blended date paste

How to store leftover cake?

Wrap leftover cake in plastic wrap or place in an airtight container. Since it has cream cheese frosting I’d store in the fridge for up to 3 days. This cake is delicious room temperature, but I also love it cold from the fridge! I also find the flavors and sweetness of this cake are stronger the next day. 

What type of oil is best for this cake?

I have made it with avocado oil and coconut oil with great success. You could also use light olive oil or canola oil. 

Can I add any mix ins?

Next time I’m going to try adding some chopped pecans to the batter and I think dried fruit or coconut would also be delicious. I’d start with 1/4 cup of any mix ins. 

In conclusion: if you love carrot cake but want a healthier version with wholesome ingredients, this Date Carrot Cake will be your new favorite recipe. The whole thing is naturally sweetened and yet is so moist and delicious. It would be great for Easter or any time of year really. Enjoy!     

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Date Carrot Cake

Yield: 1 8 inch cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

A moist and delicious carrot cake sweetened with dates!

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Ingredients

• 3/4 cup cup pitted dates, packed into the measuring cup
• 1/2 cup oil (canola, coconut, or avocado all would work.)
• 2 eggs
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup all purpose or whole wheat flour
• 1 cup grated carrots
• 3/4 tsp baking soda
• 1 tsp baking powder
• 8 oz crushed pineapple

For the frosting:

• 8 oz cream cheese, softened
• 2 oz (half a stick of softened butter
• 1/4 cup maple syrup or date syrup
• 1 tsp. vanilla extract
• pinch of salt

Instructions

1. Soak the dates in 1/4 cup hot water while you prepare your other ingredients. (Soak for about 15 minutes.) 
2. Preheat your oven to 350F and grease and flour cake pan. (I use coconut oil spray and flour)
3. Blend the soaked dates and water to a smooth paste in a high speed blender or food processor. 
4. In a large bowl- combine the dry ingredients- flour, baking powder, baking soda, cinnamon, and salt. Whisk together. Add the wet ingredients:  oil, eggs, pineapple, date paste and carrots. Stir until well combined with no dry spots. 
5. ​Scrape bowl and pour batter into prepared pan.
6. Bake in preheated oven for about 25-30 minutes or until a cake tester comes out of the center of the cake with a few moist crumbs. (Baking time varies from oven to oven so always check your cake often.) Let cake cool on a wire rack. ​

For the Frosting:

1. Cream together the butter and cream cheese in a medium sized bowl until smooth and creamy. Add in the vanilla extract or paste and mix. Gradually add the maple sytup or date syrup until desired sweetness and consistency is reached. I start with 3 tablespoons and then add more as needed. Add pinch of salt.
2. Frost cooled cake and enjoy cake chilled or at room temperature.

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