Sticky Apple, Carrot & Date Cake With Vanilla Cream
From the Blog Author
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup grated carrots
- 1 medium apple, peeled and grated
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and line a loaf pan or square baking dish.
Place chopped dates in a bowl, pour over boiling water, and stir in baking soda; let sit for 10 minutes until softened.
In a mixing bowl, cream butter and brown sugar until light and fluffy, then beat in eggs one at a time.
Fold in grated carrots and apple.
Sift flour, baking powder, cinnamon, nutmeg, and salt over the mixture, then gently fold into the wet ingredients.
Stir in the soaked dates along with any remaining liquid until fully combined.
Pour batter into the prepared pan and bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
While the cake bakes, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Serve cake slices with a dollop of the vanilla cream.
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Frequently Asked Questions
How should I store this Sticky Apple, Carrot & Date Cake to keep it fresh?
This moist cake is best stored tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. If you plan to serve it later, it freezes beautifully once cooled; wrap slices well before freezing for up to three months.
Can I substitute the dates in this recipe, or are they essential for the texture?
The dates are key because they are soaked with baking soda, which creates moisture and lift; however, you can substitute the 1 cup of chopped dates with an equal amount of raisins or dried figs. Ensure you still soak your chosen substitute in 1 cup of boiling water with 1 teaspoon of baking soda for 10 minutes.
What is the best way to ensure my cake doesn't stick to the pan during the 45-minute bake time?
Since this cake is quite rich and sticky, properly preparing your loaf pan or square baking dish is crucial. Grease the pan thoroughly and then line the bottom and sides with parchment paper, leaving an overhang to easily lift the cake out after it cools slightly.
