Carrot Date Cake with Honey Lemon Glaze
Introduction
This Carrot Date Cake is moist, naturally sweet, and warmly spiced — a wholesome twist on classic carrot cake. The addition of dates and ground almonds gives it richness and depth, while the honey‑lemon glaze adds a bright, glossy finish. Perfect for afternoon tea, festive gatherings, or as a nourishing dessert.
Ingredients
Produce
200 g carrots, grated
150 g dates, chopped
1 tsp lemon zest
Refrigerated
2 large eggs
Condiments
100 g honey
1 tbsp lemon juice
Baking & Spices
200 g all‑purpose flour
1 tsp baking powder
½ tsp baking soda
100 g brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 tsp vanilla extract
Nuts & Seeds
100 g ground almonds
Dairy
120 g unsalted butter (softened)
2 tbsp unsalted butter (for glaze)
120 ml milk
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease and flour a loaf pan or round cake tin.
Prepare Dates & Carrots
Chop dates and grate carrots finely. Set aside.
Cream Butter & Sugar
Beat 120 g butter with brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground almonds.
Combine Wet & Dry
Gradually add dry mixture to butter mixture, alternating with milk. Mix until just combined.
Add Carrots & Dates
Fold grated carrots, chopped dates, and lemon zest into the batter.
Bake
Pour batter into prepared pan. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let cake cool in pan for 10 minutes, then transfer to a wire rack.
Make Glaze
In a small saucepan, melt 2 tbsp butter with honey and lemon juice. Simmer briefly until smooth and glossy.
Finish Cake
Drizzle warm glaze over cooled cake.
Time & Yield
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Total Time: ~1 hour 15 minutes
Yield: 8–10 slices
Tips & Tricks
Extra moist: Soak dates in warm water for 10 minutes before chopping.
Nutty crunch: Sprinkle sliced almonds on top before baking.
Citrus boost: Add orange zest along with lemon for a deeper flavor.
Storage: Keeps 3 days at room temperature or freeze up to 1 month.
Variations
Gluten‑Free: Replace flour with almond flour for a denser, nutty cake.
Spiced Version: Add ground ginger or cardamom for warmth.
Fruity Twist: Mix in raisins or chopped dried apricots with the dates.
Serving Suggestions
Serve warm with a dollop of Greek yogurt.
Pair with hot tea or spiced chai.
Garnish with candied lemon peel for elegance.
FAQs
Q: Can I use honey instead of sugar in the batter?
A: Yes, but reduce milk slightly to balance moisture.
Q: Can I make this ahead?
A: Absolutely — bake a day in advance and glaze just before serving.
Q: Can I skip the glaze?
A: Yes, but the honey‑lemon glaze adds brightness and shine.
Conclusion
This Carrot Date Cake with Honey Lemon Glaze is a wholesome, flavorful bake that combines natural sweetness, warm spices, and a refreshing citrus finish. It’s a rustic yet elegant cake that feels both comforting and special.