Description
A delightful Carrot Cardamom Cake paired with a luscious Ginger Date Sauce, perfect for any occasion.
Ingredients
Scale
- 2 cups (260g) grated carrots
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup (150g) light brown sugar
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) water
- 1 tbsp fresh grated ginger
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, ground cinnamon, and salt.
- In a large mixing bowl, beat together the light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Fold in the grated carrots and optional nuts, then gradually add the dry ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the ginger date sauce by simmering chopped dates and water in a saucepan for about 8 minutes, then stir in ginger, lemon juice, and vanilla extract. Blend for a smooth consistency if desired.
- Once the cake has cooled slightly, remove it from the pan, place it on a serving plate, and drizzle the warm ginger date sauce over the top before serving.
Notes
- Use fresh, firm carrots for the best flavor and moisture.
- Adjust the spice levels according to your preference.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or chia seeds and ensure the sugar is vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Carrot Cake, Cardamom, Ginger Date Sauce, Dessert, Baking