Eggless Date & Carrot Cake
A moist Eggless Date & Carrot Cake made with whole wheat flour and naturally sweetened by soft dates. Warm-spiced with cinnamon and nutmeg, topped with toasted pecans, and easy enough for any home baker. The dates do half the sweetening work — so we use far less added sugar than a traditional cake.
Equipment
- 9 × 5 inch loaf pan
- Small blender or immersion blender
- Box grater
- Two mixing bowls (one for dry, one for wet)
- Silicone Spatula
- Wire whisk
- Cooling Rack
- parchment paper
Ingredients
For the date paste:
- ½ cup pitted dates (chopped (75 g))
- ½ cup warm milk (120 ml — dairy or plant-based)
For the dry mix:
- 1½ cups whole wheat flour (180 g)
- 1 tsp baking powder (4 g)
- ½ tsp baking soda (3 g)
- 1 tsp cinnamon powder
- ¼ tsp nutmeg powder
- A pinch of salt
For the wet mix:
- ½ cup grated carrots (55 g)
- ¼ cup oil (60 ml — neutral or coconut)
- ¼ cup plain yogurt / curd (60 g — room temperature)
- ½ cup brown sugar (110 g — packed)
- 1 tsp vanilla extract
For folding in and topping:
- ½ cup chopped pecans (60 g — or walnuts, optional)
- 12 –15 whole pecans for topping (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9 × 5 inch loaf pan and line the base with parchment paper.
- Chop the dates and soak them in warm milk for 10 minutes.
- Transfer the soaked dates and milk to a small blender. Blend until you get a smooth, silky paste.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk for a full 20 seconds. Set aside.
- Peel and grate the carrots from the thicker side of your grater.
- In a fresh mixing bowl, pour the date paste. Add the oil and yogurt, whisk well. Add the brown sugar and whisk again until smooth. Add the grated carrots and vanilla extract, and whisk to combine.
- Add the dry mix to the wet mix in 3 additions, folding gently with a spatula. Stop the moment you can't see dry flour. Do not overmix.
- Fold in the chopped pecans with two or three gentle turns.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Decorate with whole pecans in even rows.
- Bake at 175°C for 50–55 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely in the pan. Demold and slice once fully cooled.
Video
Notes
Notes & Tips
- Yogurt must be at room temperature, or the oil will seize.
- Whisk the dry mix for a full 20 seconds — this is your only chance to distribute spices evenly.
- Toast the pecans lightly in a dry pan before folding in to deepen the flavour.
- Do not overmix the batter once you add the flour — fold gently, stop early.
- This cake tastes even better on the second day. Wrap and rest overnight if you can.
- Store at room temperature for 3 days, or refrigerate for up to a week.
- Freezer-friendly — wrap individual slices and freeze for up to 1 month.