Carrot and date cake is a rich and moist cake full of grated carrot and dates. It has great flavor especially when its covered with a cream cheese frosting. The interesting part is that while those pretty orange flecks of grated carrot give the cake color and texture along with sweetness and moisture, its flavor is almost indistinguishable.
Deceptively named, carrot cake more closely resembles a quick bread in construction (all the wet ingredients like the eggs and sugar are mixed together and all the dry ingredients are mixed together and then the wet is added to the dry) and final consistency (it is usually denser than a traditional cake and has a coarser crumb).
Ingredients
2 cups maida
1 cup grated carrots
1 cup finely chopped dates
1 cup finely chopped dates
3 eggs
1 &1/2 cups vegetable oil
1&1/2 cups powdered sugar
3/4 tspn baking powder
1/2 tspn baking soda
pinch of salt
1 teaspoon vanilla essence
Process
Preheat the oven to 350 degrees F. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, beat eggs. In a spearate bowl, mix together oil, powdered sugar, and vanilla by hand. Add to this the beaten eggs. Now gradually stir in the maida, and then the carrots and dates. Pour the batter into the prepared pan, and spread evenly.Bake for 40-50 minutes in the preheated oven or until a small knife inserted into the cake comes out clean.
