Description
A delightful cake combining roasted carrots and Medjool dates, topped with a warm ginger honey drizzle.
Ingredients
Scale
- 2 cups (260g) roasted carrots, mashed
- 1 cup (150g) chopped Medjool dates
- 1½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup (150g) light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
For the Ginger Honey Drizzle:
- ¼ cup (60ml) honey
- 1 tbsp fresh ginger, finely grated
- 1 tbsp unsalted butter
- Pinch of salt
Instructions
- Prepare the carrots by washing, peeling, and chopping them. Roast at 400°F (200°C) for 25-30 minutes until tender.
- Mix the dry ingredients in a bowl: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk together brown sugar and vegetable oil, then add eggs and vanilla. Mix in the mashed carrots and buttermilk.
- Combine the wet and dry ingredients, mixing gently to avoid overmixing.
- Pour the batter into a prepared cake tin and bake for 40-45 minutes, checking for doneness with a toothpick.
- Prepare the ginger honey drizzle by heating honey, grated ginger, butter, and salt in a saucepan until warm.
- Drizzle the warm ginger honey glaze over the cooled cake before serving.
Notes
- Use fresh, firm carrots for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Consider gluten-free flour for a gluten-free version.
- Add nuts or seeds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Roasted Carrot Date Cake, Ginger Honey Drizzle, Dessert, Baking