Olive Oil Carrot Cake with Dates

A moist olive oil carrot cake studded with dates and warmly spiced with cinnamon, baked in about 35 minutes for an easy homemade dessert.

Prep: 15 min · Cook: 35 min · Yield: 8 · Method: Oven

Ingredients

• 2 cups carrots
• 1.5 cups all-purpose flour
• 0.75 cup dates
• 2 eggs
• 0.5 cup olive oil
• 0.5 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment. (about 5 min) — 350°F
2. Whisk the eggs, olive oil, and sugar in a large bowl until smooth. (about 2 min)
3. Whisk the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. (about 2 min)
4. Stir the dry ingredients into the wet ingredients just until combined. Fold in the carrots and dates. (about 3 min)
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the center is set and a toothpick comes out with a few moist crumbs. (about 35 min) — 350°F
6. Cool the cake in the pan for 15 minutes, then transfer it to a rack and cool completely before slicing. (about 30 min)