Carrot Dates Cake (with eggs)

Hello readers. Finally after a long silence, I finally logged into my blog and here I am ready to upload a few Christmas recipes. If you haven’t checked, please do check my Christmas cake recipe. Most of the recipes in my blog are eggless ones. But off late I have been getting a few requests to upload egg versions of a few cakes. This carrot dates cake is a very simple easy recipe.

As always I have used a 240 ml cup. Please use a weighing scale for accurate measurements. Remember to use all ingredients at room temperature. Use fresh carrots and good quality dates. Ensure that your baking powder and baking soda are not very old. Use a flavourless and neutral oil.

This is a very popular cake made during the Christmas season. So, please do try this and let me know how you found the taste and texture. Please check the notes to see the procedure to make caramel syrup.

Ingredients:

• All purpose flour 200 gms
• Salt a pinch
• Sugar 125 gms
• Baking powder 1 tsp
• Baking soda 1/2 tsp
• Caramel syrup 60 ml (1/4 cup)
• Eggs 3
• Red carrots 200 gms
• Dates 150 gms
• Vegetable oil 100 ml
• Cinnamon powder 1/2 tsp
• Nutmeg powder a pinch
• Almonds 25 gms
• Walnuts 25 gms
• Cashews 25 gms
• Vanilla extract 1/2 tsp

Method:

• Preheat the oven at 160-170 degree Celsius for around ten minutes.
• Grease a 7×7 square tin and dust it with flour. Line the base with parchment paper.
• Sieve the flour with salt, spice powder and the leavening agents for 2-3 times. This will areate the flour and make the cake soft.
• Beat the eggs with the sugar till it’s soft and fluffy. Now add the oil and mix gently. Do not over beat the mixture.
• Wash and clean the carrots and grate it finely. Chop the dates into small pieces.
• Add this to the egg mixture and fold well. Now add the vanilla extract and stir gently. Pour the prepared caramel syrup and combine.
• Furthermore, add the dry ingredients in two to three batches  into the wet mixture and combine well.
• Now add the chopped nuts and fold.
• Pour the batter into the prepared cake tin and tap it gently on the kitchen counter to remove air bubbles if any.
• Bake the cake for 50-60 minutes or till a toothpick or a screwer inserted into the centre comes out clean.
• Remove the cake from the oven and place it on a wire rack to cool.
• Demould the cake and cool it completely.
• Slice and enjoy with a cup of tea or coffee.

Notes:

• The batter can be baked in a seven or an eight inch round cake tin too.
• This yields around a kilogram of cake.
• The cake tastes better after it’s been rested for 24 hours.
• The cake stays well for 4-5 days when stored in an airtight container.
• To make the caramel syrup: heat 1/4 cup of granulated sugar in a heavy bottom pan and melt it. When it melts and changes into a golden brown liquid, pour 1/4 cup of boiling water (do this very carefully) into the pan and stir well. Boil for a few more minutes and then switch off the flame. Cool and add it to the wet ingredients.