Pumpkin Carrot Date Cake With Cream Cheese Glaze
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1 cup grated carrots
- 1/2 cup chopped dates
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan or 9-inch round pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Mix in pumpkin puree and milk until smooth.
Gradually fold in the dry ingredients until just combined.
Gently fold in grated carrots and chopped dates.
Pour batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the cream cheese glaze, beat cream cheese, powdered sugar, and vanilla extract until smooth; add milk as needed to reach a drizzle-able consistency.
Drizzle glaze over the cooled cake before serving.
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Frequently Asked Questions
How should I properly store this Pumpkin Carrot Date Cake to keep the cream cheese glaze fresh?
Store the Pumpkin Carrot Date Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the cream cheese glaze. If refrigerating, let it sit out for about 30 minutes before serving for the best texture and flavor.
Can I substitute the butter in this cake recipe with oil for a moister result?
Yes, you can substitute the 1/2 cup of unsalted butter with an equal amount of a neutral oil, like canola or vegetable oil, for a slightly moister crumb. Since the recipe relies on creaming the butter with the sugars, you should mix the oil directly with the sugars until just combined, rather than creaming them thoroughly.
What is the best way to check if my Pumpkin Carrot Date Cake is fully baked after 55 minutes?
To ensure this medium-difficulty cake is done after the 55-minute bake time at 350°F (175°C), insert a wooden skewer or toothpick into the center of the loaf or round pan. It should come out clean or with just a few moist crumbs attached, indicating it's ready to cool.
