Date & Nut Cake Recipe – Easy Carrot Cake with Orange & Spice

Last Updated on 2 months by Neha Deshmukh

Date & Nut Cake Recipe – Easy Carrot Cake with Orange & Spice

Hey everyone! If you’re anything like me, you love a good slice of cake with your evening chai. And this Date & Nut Cake? It’s special. I first made this for a friend’s birthday, and it was such a hit, I’ve been making it ever since. It’s wonderfully moist, packed with flavour, and just feels like a warm hug in every bite. It’s a bit of a labour of love, but trust me, it’s worth every minute!

Why You’ll Love This Recipe

This isn’t your average cake. It’s a beautiful blend of textures and tastes – the chewiness of dates, the crunch of nuts, the sweetness of carrots, all brought together with warming spices and a hint of orange. It’s perfect for a special occasion, a cozy afternoon treat, or even a festive celebration. Plus, it’s surprisingly easy to adapt to suit your preferences!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.5 cup Plain Flour (maida) – about 190g
• 0.5 tsp Baking soda – about 2.5g (for that lovely rise!)
• 1 inch piece Cinnamon – roughly 2.5g
• 6 Cloves
• 6 Cardamom
• 0.5 tsp Grated nutmeg – about 1.25g
• 0.5 cup Semolina (rava) – about 60g
• 2 cup Chopped dates – about 240g
• 0.5 tsp Baking soda – about 2.5g (for soaking the dates)
• 0.25 cup Water – about 60ml (for soaking the dates)
• 2 cup Grated carrot – about 240g
• 100 gms Chopped cashews and walnuts
• 2 tsp Vanilla essence – about 10ml
• 1 Juice of orange – about 60ml
• 1 Zest of orange
• 1.5 cup Powdered sugar – about 180g
• 0.5 cup Vegetable oil – about 120ml
• 3 Eggs

Ingredient Notes

Let’s talk ingredients! A few things make this cake truly shine:

• Semolina (rava): Don’t skip this! It adds a wonderful, slightly grainy texture that keeps the cake from being overly dense. It’s a little trick my grandmother taught me.
• Warming Spices: The blend of cinnamon, cloves, cardamom, and nutmeg is everything. It’s what gives this cake its cozy, comforting flavour. Feel free to adjust the quantities to your liking – I’ll give you some tips on that later!
• Dates, Nuts & Carrots: This trio is a match made in heaven. The dates provide natural sweetness and chewiness, the nuts add crunch, and the carrots bring moisture and a subtle earthy flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and line two 7-inch cake tins with parchment paper. This prevents sticking and makes removing the cake a breeze.
2. Now, let’s get those dates ready. Chop your dates and soak them in water with ½ tsp of baking soda for at least an hour. This softens them up beautifully.
3. In a large bowl, beat the powdered sugar and oil together until they’re well combined. Then, add the egg yolks one at a time, mixing well after each addition.
4. Drain the soaked dates and add them to the batter along with the nuts, grated carrots, vanilla essence, orange juice, and orange zest. Gently fold everything together.
5. Time for the spices! Grind the cinnamon, cloves, cardamom, and nutmeg together. Sift this spice blend with the flour and the remaining ½ tsp of baking soda. Add the semolina and mix well.
6. In a separate, clean bowl, beat the egg whites until stiff peaks form. This is important for a light and fluffy cake! Gently fold the egg whites into the batter in two additions, being careful not to overmix.
7. Divide the batter evenly between the prepared cake tins. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cakes cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter once you’ve added the flour. Overmixing develops the gluten and can result in a tough cake.
• Make sure your eggs are at room temperature. This helps them incorporate more easily into the batter.
• A good quality vanilla essence makes a big difference!

Variations

This recipe is super versatile! Here are a few ideas to get you started:

• Vegan Adaptation: My friend Priya swears by using applesauce instead of eggs and a plant-based butter in place of the oil. She says it turns out beautifully!
• Gluten-Free Adaptation: Swap the maida for a gluten-free flour blend. I recommend one that includes xanthan gum for a better texture.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of cloves and cardamom. If you like things spicy, add a pinch of cayenne pepper!
• Festival Adaptations: During Christmas, I love adding a tablespoon of brandy to the batter. For Diwali, a sprinkle of saffron adds a beautiful colour and flavour.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot chai is the perfect accompaniment, of course!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to soak the dates for this cake?

Soaking the dates in warm water speeds up the process. Just make sure to add the baking soda – it helps to soften them even further!

Can I use almond flour instead of maida (plain flour)?

You can, but the texture will be slightly different. Almond flour tends to create a more dense and moist cake.

What if I don’t have orange juice and zest – what can I substitute?

Lemon juice and zest work beautifully as a substitute! You could also use a teaspoon of orange extract.

How can I tell if my cake is baked through?

The toothpick test is your best friend! Insert a toothpick into the centre of the cake. If it comes out clean, it’s done.

Can this cake be frozen after baking?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.