Dates & Carrot cake | Sugar free

I love baking during my free time. Especially healthy bakes without sugar and using wheat flour instead of maida. My kids have been eating these cakes since they were babies and love them a lot. So I keep experimenting with different proportions and ingredients.

Dates and carrot cake is a commonly found cake in bakeries specially in Cochin where I have spent 13 years of my life. I used to ask my Aanu (my dad) to bring it for me when he went out to buy groceries. I never thought then that I would bake this cake at home and it would turn out exactly the same taste and texture.

Also this cake uses dates paste as main sweetening agent. So does not need sugar at all. Jaggery can also be skipped if you don’t have an extra sweet tooth. Hence best for people who don’t want any form of refined sugar in their diet.

I feel happy to share my bakes as I am really proud of them. Hope you all try and love it too. Happy and healthy baking!

RECIPE:

Ingredients: { 1 Cup = 240 ml}

Dry ingredients:

1 Cup whole wheat flour/ Gehun ka Atta (I use Pillsbury brand)

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

Wet ingredients:

1 Cup peeled and grated Carrots

1 Cup Milk (Use 1/2 Cup to soak the dates and 1/2 Cup to add to the mixture)

3/4 Cup Dates (after removing seeds)

1/4 Cup Ghee

1/4 Cup Jaggery powder (Optional)* check notes

Step by step recipe:

1. Soak dates in 1/2 Cup milk for about 30 mins to an hour till it turns soft. Grind the soaked dates and the milk to a smooth paste. After that preheat the oven at 180 C for 10 mins.

2. Sieve together wheat flour, baking powder, baking soda and salt in a bowl. Keep aside.

3. In another bowl, take the dates paste, grated carrots, ghee and jaggery (if using).

4. Mix well using spatula. Now add the dry ingredients to wet ingredients and fold well. Do NOT overmix. Just mix once so that the flour specks are not seen.

5. Now add the rest of the 1/2 Cup milk and mix once.

6. Grease the loaf pan with ghee and pour the batter into the pan. Level using spatula.

7. Bake at 180 C for 30 to 35 mins or till a toothpick inserted in the center comes out clean.

Note: Every oven is different. So keep an eye after 25 mins so that the surface doesn’t turn black.

8. Allow it to cool completely. The top surface may be hard when you touch. It will be super soft as it cools down. Invert, slice and serve.

Notes:

* This cake tastes sweet even without jaggery as it has dates paste and carrots but since my kids have an extra sweet tooth, I add 1/4 Cup Jaggery. You can reduce or completely skip it if you don’t like cakes extra sweet.

* Please see that you divide the 1 Cup milk into two halves. 1/2 Cup milk to soak the dates and 1/2 Cup milk to add to the mixture as last step.

* Grind the dates in the soaked milk itself. Don’t add extra milk or water while grinding.

* My cake takes exactly 30 mins at 180 C. Every oven is different. So keep an eye after 25 mins so that the surface doesn’t turn black.

*Allow the cake to cool completely. The top surface may be hard when you touch. It will be super soft as it cools down.

* Lasts well for couple of days at room temperature if kept in an airtight container and handled well. Tastes even better the next day and the texture turns even softer.

38 thoughts on “Dates & Carrot cake | Sugar free”

  1. It’s really easy and very good recipe. I will say with such a clear directions even a novice can bake this cake without any issue. Thanks a lot for this.

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    1. Though I have not used date syrup in this recipe, I am sure you can use it though I can’t say about the measurements. Do use the 1 Cup milk though to get the desired moisture in the cake.

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  2. Such a lovely receipe 🙂 Although it wasn’t a success for me as i kept opening oven to see if it cooked out of curiosity ! 1st time baker you know 😉 Mitha was kind enough to guide me right and now i’m inspired and buying a new loaf pan to try all again..Thanks for the inspiration to cook healthy choices 🙂

    Liked by 1 person

    1. Thank you. Yes, that’s one of the main mistakes even I did during my first few bakes. The temperature changes drastically and the cake does not bake properly. My pleasure to help you Sneha. Glad I inspired you. Keep baking! 😊

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    2. I used to do this in my teens. Was very impatient. The partially cooked cakes, hard as stone cakes, refusing-to-rise-cakes have become legendary family stories. I am a better cook now but I totally relate to curiosity 😉 :))

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  3. Wonderful recipe- specially when I don’t like too much of sweet. Going to try this today. Have all the ingredients available with me. 🙂 thanks for sharing

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    1. Thank you so much. You can easily skip jaggery since you don’t like sweet. My pleasure to share 😊

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  4. Thank you ! My cake turned out super soft and yummy except that it had a wet texture while eating … mild sogginess…wonder why ? Plz do advise for my next attempt

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    1. This cake does turn out very moist but if you feel it was more wet than you would like, just reduce the quantity of milk by about 2 tablespoons. I am sure it will work.

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  5. Hi Mitha
    Just stumbled upon ur blog and I am pleasantly surprised by the dates and carrot cake.The konkani recipes look promisimg. Glad to have found you. Following ur blog.
    And trying this recipe soon 🙂
    Manju BK

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    1. Hello Manju,

      So glad you found the recipe of Dates cake good. It comes out delicious. Glad you liked the Konkani recipes too. Thanks for following. Do try this cake. You will love it for sure. 🙂

      Liked by 1 person

    1. I have not tried this without oven. You can check videos for baking cakes in kadhai on YouTube and follow the same recipe. Timing will be more than maida cakes. Can’t say the exact time as I have not tried it.

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  6. Looks yummy! Will definitely try it. If I had to substitute jaggery with dark brown sugar, would the measurement be same? Thanks.

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    1. You can bake this in a kadhai or cooker. There are many videos on youtube to show the same. Just follow my recipe using that method.

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  7. Hi thank you for the recipe..
    Today I tried it. I didn’t had loaf pan so Used a rectangular pan to bake the cake was moist and too good. But i felt bit bitter taste and felt the raw flour taste. I am first time Baker don’t know wat was wrong can u give me some suggestions why it happened so!

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    1. Oh okay. My guess is it needed more bake time for the raw flour taste but still it should not taste bitter. Have you tasted wheat based cakes before? They are not like maida ones and have a nutty wheat taste, if that’s what you mean. Also, please don’t keep opening the oven door in between. It’s important for even baking.

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