Ingredients
1.5 cups Medjool dates, pitted and chopped
1 tsp baking soda
1 cup boiling water
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1.5 cups all-purpose flour
1.5 tsp baking powder
1 cup finely grated carrots
1/2 cup granulated sugar (for syrup)
1/2 cup heavy cream (for syrup)
1 tsp ground cinnamon (for syrup)
2 tbsp butter (for syrup)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
Step 2: In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let sit for 10 minutes to soften.
Step 3: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Step 4: Sift the flour and baking powder into the wet mixture. Fold in the grated carrots and the date mixture (including the liquid) until just combined.
Step 5: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: While the loaf bakes, prepare the syrup by combining granulated sugar, heavy cream, cinnamon, and butter in a small saucepan. Bring to a boil, then simmer for 5 minutes until thickened.
Step 7: Once the loaf is out of the oven, poke holes in the top and pour the hot syrup over the warm cake. Let it soak for at least 15 minutes before slicing.
Notes
Ensure carrots are finely grated for the best texture. If using regular dates instead of Medjool, soak them for an extra 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 42g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: sticky date pudding, carrot cake loaf, cinnamon syrup, moist date cake, dessert loaf
