INGREDIENTS
For the Cake:
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 115g (½ cup) unsalted butter, softened
- 100g (½ cup) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 60ml (¼ cup) milk or buttermilk
- 150g (1½ cups) grated carrots
- 100g (½ cup) chopped dates
For the Cream Cheese Frosting (Optional):
- 115g (½ cup) cream cheese, softened
- 60g (¼ cup) unsalted butter, softened
- 150g (1¼ cups) powdered sugar
- ½ tsp vanilla extract
Instructions:
1. Prepare the Cake Batter:
- Preheat the oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a separate large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk, mixing until just combined.
- Fold in the grated carrots and chopped dates until evenly distributed.
2. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Frosting (Optional):
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Once the cake is completely cooled, spread the frosting evenly over the top.
4. Serve:
- Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This cake is perfect for tea time, dessert, or even a sweet breakfast treat! 🥕✨
