Ingredients
1 cup Medjool dates, pitted and chopped
1/2 cup boiling water
1.5 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tbsp freshly grated ginger
1.5 cups finely grated carrots
1/4 cup orange juice (for glaze)
1 cup powdered sugar (for glaze)
1 tsp lemon zest (for glaze)
Instructions
Step 1: Soak the chopped dates in boiling water for 10 minutes, then mash into a thick paste.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Step 3: Whisk together flour, baking powder, baking soda, and a pinch of salt in a medium bowl.
Step 4: In a large bowl, cream the butter and brown sugar until light. Beat in the eggs one at a time, then stir in the date paste and grated ginger.
Step 5: Fold in the grated carrots until evenly distributed.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 7: Pour batter into the pan and bake for 45-55 minutes, or until a toothpick comes out clean.
Step 8: While the loaf cools slightly, whisk together the orange juice, lemon zest, and powdered sugar to create the citrus glaze. Pour over the warm loaf.
Notes
Ensure carrots are finely grated for the best texture. Medjool dates are preferred for their superior stickiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 32g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: carrot loaf, ginger date cake, citrus glaze, sticky loaf cake, autumn baking
