Carrot and date cake

 

𝑪𝒂𝒓𝒓𝒐𝒕 & 𝑫𝒂𝒕𝒆 𝑪𝒂𝒌e

A seasonal cake with warming spice ginger powder and cinammon powder.. Moist and spongy with cream chees

Preheat Oven Gas mark 3 (180°)

CAKE: 

300g Light Brown Sugar

300ml Sunflower Oil

3 Eggs

300g Plain Flour

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

1 tsp Cinnamon

1 tsp Ginger Powder

Half tsp Vanilla Essence

100g ground Walnuts (plus some more for decorating cake on top)

300g Grated Carrots

100g Chopped dates 

ICING:

300g Icing Sugar

150g Cream Cheese

50g Butter

METHOD:

Beat oil, sugar and eggs in a bowl until well combined, add the flour, and all the other dry ingredients except the grated carrots, dates and walnuts and beat again until thoroughly mixed. Stir the carrots, dates and walnuts into the mix.

Pour mixture in cake tin. Bake for 30/35 minutes until baked, insert a knife or skewer in the middle of the cake to make sure it’s cooked. Cool completely.

For the icing, thoroughly beat the 3 ingredients until smooth, spread evenly onto the cake and sprinkle chopped walnuts on top.