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Carrot And Date Loaf

This dense carrot and date loaf is a comforting classic, filled with warm spices, natural sweetness, and a tender crumb. Perfect for breakfast, afternoon tea, or a wholesome snack, it balances cozy flavors with a satisfying texture.
Calories:
Author: Sandra Myers

Ingredients

  • 1½ cups 180g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup 115g unsalted butter, softened
  • ¾ cup 150g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup 100g shredded carrots
  • 1 cup 150g chopped pitted dates
  • ¼ cup 60ml milk or plant-based alternative

Instructions

  • Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
  • In a bowl, sift flour, baking soda, baking powder, ginger, cinnamon, and salt.
  • In another bowl, beat butter and brown sugar until fluffy, then mix in eggs and vanilla.
  • Fold in shredded carrots and chopped dates. Add dry ingredients gradually, alternating with milk, stirring just until combined.
  • Pour batter into the pan, smooth the top, and bake for 50–60 minutes until a toothpick comes out clean.
  • Let cool 15 minutes in the pan, then transfer to a wire rack. Slice when fully cooled.