This is not your average carrot cake. This happens to be the best carrot and dates combo in the world.
Carrot cakes are oil-based, rather than butter-based. This keeps the cakes moist and helps them last for days. And this one is surprisingly easy to make.
We think you guys are going to love this cake just as much as we do, so let’s dig in.
Sieve together 2 cups flour, 1 and a half tsp baking soda and 1/2 tsp salt.
In a large bowl, whisk together 4 eggs, 2 cups sugar, 1 and half cups of sunflower oil and 1 tsp vanilla extract.
In a non-stick pan, warm 1 cup sugar and when it browns (don’t let t burn) add 1/2 cup water and stir well. Pour this into the egg mixture and whisk again.
Add the flour mixture into the liquid mixture. Add 2 cups freshly grated carrots. Add 1 cup chopped walnuts/almonds/pecans.
Add 2 cups pitted and chopped dates.
Mix everything together. Pour into greased cake pans and bake at 175 degrees for 45 minutes.
This one is yummy just plain and NOT iced. It’s already got the right amount of caramel.
By Linda Joseph Kavalackal,
Christ & Co.
