Date Carrot Cake
A moist, flavorful carrot cake with dates and pineapple, combining warm spices and natural sweetness. Perfect for dessert or special occasions, appealing to those who enjoy rich, fruity flavors.
Ingredients
- 1 (20 oz.) can Dole pineapple ⓘ
- 3/4 cup brown sugar, packed ⓘ
- 4 eggs ⓘ
- 1 (8 oz.) Dole chopped dates ⓘ
- 3 cups all-purpose flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup margarine, softened ⓘ
- 3/4 cup granulated sugar ⓘ
- 1 pound Dole carrots, shredded ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon ground ginger ⓘ
- powdered sugar ⓘ
Instructions
- Drain the pineapple well.
- Beat margarine and sugars until light and fluffy.
- Beat in eggs one at a time.
- Beat in pineapple, shredded carrots, chopped dates and vanilla extract.
- Combine flour, baking soda, ground cinnamon, ground ginger, and salt.
- Gradually beat the flour mixture into the wet ingredients until well blended.
- Pour batter into a greased and floured 13 x 9-inch baking pan.
- Bake in a 350°F oven for 50 to 60 minutes until a cake tester inserted in the center comes out clean.
- Cool completely.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or pecans to the batter, which can enhance the texture. If you don't have margarine, unsalted butter works well as a substitute. To make it a bit healthier, you can swap half of the all-purpose flour for whole wheat flour. Ensure the eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This Date Carrot Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, consider serving slices at potlucks or gatherings, where it can be a hit alongside dishes like Weiner-Cheese & Rice Casserole.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold with a dusting of powdered sugar for added sweetness.
Nutrition & Diet Analysis (per serving)
Each serving of Date Carrot Cake contains roughly 317 calories, with 4g protein, 55g carbohydrates, and 8g fat. It is an excellent source of vitamin A (87% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of chopped dates?
Yes, you can use fresh dates, but you'll need to chop them finely and remove the pits. Fresh dates may provide a slightly different texture and flavor, so adjust the sweetness to your liking.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for proper texture. You may need to adjust the baking time slightly.
Can I freeze the carrot cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).