Moist Date & Nut Carrot Bread

Name: Moist Date & Nut Carrot Bread
Cook time: 60 min
Total time: 60 min
Cuisine: American
Ingredients: vegetable oil — 150 ml; carrot — 230 g; eggs — 2 pcs; sugar — 130 g; all-purpose flour — 170 g; baking powder — 1 tsp; ground cinnamon — 1/2 tsp; ground ginger — 1/4 tsp; salt — 1/4 tsp; dates — 120 g; walnuts, pistachios or other nuts (see ingredient notes) — 100 g; walnuts; pistachios; hazelnuts; pecan

60 minutes

Easy

I have a new wave of love for carrot-based baked goods. This carrot bread in particular has me enslaved - I ate it and ate it until I gave this cake away to good hands to keep me from eating the whole thing 🙈.

This loaf cake is moist, rich in flavor and aroma. It's just perfect. The carrot cake is very "moist" on its own, but the dates add even more moisture and it's just perfect.

Be sure to bake it and try it. But be careful - it's very sneaky.

Baking American cuisine

06.05.2025

Ingredients for 31*11 loaf pan:

Batter

vegetable oil
150 ml
carrot
230 g
eggs
2 pcs
sugar
130 g
all-purpose flour
170 g
baking powder
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
salt
1/4 tsp

Mix-Ins

dates
120 g
walnuts, pistachios or other nuts (see ingredient notes)
100 g

Recipe:

Ingredient Notes:

Carrots. This recipe calls for raw, fresh carrots. If you have grated carrots in the freezer, you can use them.
Oil. This recipe calls for vegetable oil. If you prefer, you can substitute melted butter, in which case you will need 180 grams. You will also need to increase the amount of flour slightly. Remember that with vegetable oil, the cakes will be looser, while with butter, they will be a little denser.
Eggs. For this recipe you need medium size eggs. The weight of such an egg is 50-55 g. It is better if the eggs are at room temperature.
Flour. You need ordinary all-purpose flour with a protein content of about 10%. Strong bread flour is not a good choice for this recipe.
Sugar. I use regular white granulated sugar in the batter. Brown sugar can be used, but keep in mind that its flavor will be smoothed out by the spices anyway.
Spices. Instead of using cinnamon and ginger separately, you can use a ready-made gingerbread cookies or pumpkin pie mix. In this case, you will need 3/4 teaspoon of such a mix.
Dates. Dates of any kind will do. The weight in the recipe is for clean pulp without seeds.
If desired, you can substitute prunes, dried apricots, or raisins for the dates.
Nuts. In this recipe, you can use any nuts you like, depending on what is available in your pantry. I used walnuts and pistachios. Cashews, pecans, and hazelnuts are also great.

Let’s start cooking.

Puree the carrots in a blender. Add the eggs, oil, sugar and salt. Beat until smooth.

Add flour sifted with baking powder and spices and mix.

Chop the nuts. I find it easiest to use a food processor.

Chop the dates. Add to the batter together with the nuts.

Stir and pour into a greased or parchment-lined loaf pan.

Bake in a preheated 180°C (355°F) oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Cool and serve.

Enjoy!

This Moist Date & Nut Carrot Bread recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!