This easy carrot cake recipe is incredibly soft and moist, with sweet chopped dates and crunchy walnuts in every slice.
Made with brown sugar, melted butter and finely grated carrots, this simple loaf cake has a tender crumb and warm homemade flavour. The dates add extra moisture and sweetness, while the walnuts give the perfect little crunch. 🥕🍰
It’s ideal with tea or coffee, for breakfast, afternoon tea, dessert or an easy weekend bake.
🥕🍰 Carrot, Date & Walnut Loaf Cake
Ingredients
Finely grated carrots – 100g (1 cup)
Dates – 100g (⅔ cup), chopped
Walnuts – 50g (⅓ cup), chopped
Eggs – 2
Brown sugar – 100g (½ cup)
Salted butter – 110g (½ cup), melted
Plain flour – 150g (1 cup)
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Vanilla extract – 1 teaspoon
Ground cinnamon – 1 teaspoon, optional
Extra brown sugar – for sprinkling on top
I use salted butter. If using unsalted butter, simply add a small pinch of salt.
Equipment
Measuring cup size: 240ml
Loaf pan: 21 × 11 × 6cm (2 lb loaf tin)
Bake in a preheated oven at 170°C (350°F) for approximately 40–50 minutes.
Method
Add the eggs and brown sugar to a large mixing bowl.
Whisk for about 2–3 minutes, until slightly pale and well combined.
Add the melted butter and vanilla extract, then whisk for another 1 minute.
Sift in the plain flour, baking powder, baking soda and cinnamon, if using.
Gently fold the dry ingredients into the mixture until partially combined.
Add the finely grated carrots, chopped dates and chopped walnuts.
Gently fold everything together until evenly distributed. Avoid overmixing.
Pour the batter into a lined 21 × 11 × 6cm (2 lb) loaf pan and spread it evenly.
Sprinkle a little extra brown sugar over the top.
Bake in a preheated oven at 170°C (350°F) for approximately 40–50 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
If the top starts browning too quickly, loosely cover it with foil for the final part of baking.
Allow the loaf to cool slightly before removing it from the pan.
Slice and enjoy your soft Carrot, Date & Walnut Loaf Cake! 🥕🤎🍰
📦 Shelf Life
Because this is an unfrosted loaf cake with no fresh cream or cream cheese topping, it keeps quite well.
At room temperature, store it in an airtight container for around 2–3 days in a cool room.
In the refrigerator, it should keep for around 4–5 days. Bring slices back to room temperature before serving for the softest texture.
For freezing, wrap individual slices well and freeze for around 1–2 months for best quality.
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