Easy Carrot and Date Cake
Get ready to experience a delightful twist on the classic carrot cake that will tantalise your taste buds like never before. This irresistible Carrot and Date Cake is a perfect blend of moist, spiced cake layers studded with sweet, sticky dates and topped with a luscious cream cheese icing.
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Simple Carrot and Date Cake
This cake is so simple to make and it’s basically everything into one bowl and mix, what could be easier. The velvety smooth salty sweet icing not only adorns the top of the cake but also finds its way between the layers, creating a delightful surprise with every slice.
Ingredients
- 200 g Stoned Dates
- 200 g Softened Butter
- 4 Eggs
- 2 tsp Vanilla Extract
- 300 g Self-Raising Flour
- 1ยฝ tsp Bicarbonate of Soda
- 200 g Light brown Sugar
- 2 tsp Ground Cinnamon
- ยฝ tsp Ground Ginger
- ยฝ tsp Ground Nutmeg
- 300 g Carrots (washed and grated) (about 3 large carrots or 5 medium)
- 75 g Pecans (roughly chopped and extra for the topping)
Cream Cheese Icing
- 100 g Soft Cheese
- 1 tbsp Peanut Butter (or tahini)
- 200 g Butter (softened)
- 600 g Icing Sugar
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
How to make carrot and date cake
Put the dates in a bowl and cover with 200ml of boiling water. Leave to soak for 30 minutes.
Grease and line the bases of two sandwich tins (20cm). Heat the oven to 180c/160c fan/gas 4/350f.
Tip the dates and the liquid it is in, in a food processor, then blitz to a puree.
In a bowl or mixer add the pureed dates, butter, eggs, vanilla extract, flour, bicarb, sugar, cinnamon, ginger, nutmeg and blend to a smooth cake batter. Fold in the carrots and chopped pecans.
Divide equally into the tins and level off with a spatula or back end of a tablespoon. Bake for 45 – 50 minutes until golden brown. Check by inserting a skewer or long sharp knife in the middle, if it comes out clean it’s done.
Cream Cheese Icing Instructions
Beat the cream cheese and peanut butter together until smooth. Add the butter, icing sugar, maple syrup and vanilla extract and beat or whisk again until smooth and fluffy.
Assemble Together
Place one of the cake on the stand or plate and spoon a good amount of icing on top. Spread to the edges then top with the other cake. Pile the rest of the icing on top and spread over the top and down the sides until completely covered.
Sprinkle the pecans in a ring on top of the cake.
How to store Carrot and Date Cake
To ensure your carrot cake stays fresh and delicious, storage is key. If you have an undecorated cake, simply place it in an airtight container, and it will maintain its moisture and flavor for up to a week at room temperature.
However, if your carrot cake is adorned with the irresistible cream cheese frosting, it’s essential to keep it refrigerated. Ideally, store the decorated cake in an airtight container or, at the very least, cover it well to prevent it from drying out or absorbing other flavours from the fridge.
When stored properly in the refrigerator, your frosted carrot cake will remain fresh and delightful for up to 3 days, allowing you to savour every last bite.
Can you freeze Carrot and Date cake?
Yes, freezing your carrot cake is a great option if you want to prepare it ahead of time or save leftovers for later. If your cake is undecorated, you can easily freeze it by following a few simple steps.
First, ensure that the cake has cooled completely to room temperature. Then, wrap it securely in a double layer of baking paper, followed by a double layer of foil. This protective wrapping will help prevent freezer burn and maintain the cake’s moisture and flavour. When properly wrapped, your undecorated carrot cake can be stored in the freezer for up to 3 months.
However, if your carrot cake is already decorated with cream cheese frosting, it’s best not to freeze it. The frosting may not hold up well in the freezer and can become watery or grainy upon thawing.
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Carrot and Date Cake Recipe
Equipment
Ingredients
- 200 g Stoned Dates
- 200 g Softened Butter
- 4 Eggs
- 2 tsp Vanilla Extract
- 300 g Self-Raising Flour
- 1ยฝ tsp Bicarbonate of Soda
- 200 g Light brown Sugar
- 2 tsp Ground Cinnamon
- ยฝ tsp Ground Ginger
- ยฝ tsp Ground Nutmeg
- 300 g Carrots (washed and grated) (about 3 large carrots or 5 medium)
- 75 g Pecans (roughly chopped and extra for the topping)
Cream Cheese Icing
- 100 g Soft Cheese
- 1 tbsp Peanut Butter (or tahini)
- 200 g Butter (softened)
- 600 g Icing Sugar
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
- Put the dates in a bowl and cover with 200ml of boiling water. Leave to soak for 30 minutes.
- Grease and line the bases of two sandwich tins (20cm). Heat the oven to 180c/160c fan/gas 4/350f.
- Tip the dates and the liquid it is in, in a food processor, then blitz to a puree.
- In a bowl or mixer add the pureed dates, butter, eggs, vanilla extract, flour, bicarb, sugar, cinnamon, ginger, nutmeg and blend to a smooth cake batter. Fold in the carrots and chopped pecans.
- Divide equally into the tins and level off with a spatula or back end of a tablespoon. Bake for 45 – 50 minutes until golden brown. Check by inserting a skewer or long sharp knife in the middle, if it comes out clean it's done.
Cream Cheese Icing
- Beat the cream cheese and peanut butter together until smooth. Add the butter, icing sugar, maple syrup and vanilla extract and beat or whisk again until smooth and fluffy.
Assemble
- Place one of the cake on the stand or plate and spoon a good amount of icing on top. Spread to the edges then top with the other cake. Pile the rest of the icing on top and spread over the top and down the sides until completely covered.
- Sprinkle the pecans in a ring on top of the cake.