Carrot and Date Loaf

🛒 Ingredients (Makes 1 standard 9×5-inch loaf)

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp salt

Wet Ingredients

• 2 large eggs (room temperature)

• ½ cup (100g) brown sugar

• ¼ cup (50g) granulated sugar

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• ¼ cup (60ml) milk

• 1 tsp vanilla extract

Add-ins

• 1 ½ cups (150g) grated carrots (about 2–3 medium carrots)

• ¾ cup (120g) chopped pitted dates

• ½ cup chopped walnuts or pecans (optional)

🔥 Instructions

1️⃣ Prep

1. Preheat oven to 350°F (175°C).

2. Grease and line a 9×5-inch loaf pan with parchment paper.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3️⃣ Mix Wet Ingredients

In a large bowl:

1. Whisk eggs and sugars until slightly thickened.

2. Add oil, milk, and vanilla. Mix until smooth.

4️⃣ Combine

1. Gradually fold dry ingredients into wet ingredients.

2. Gently fold in grated carrots, chopped dates, and nuts (if using).

3. Do not overmix—just combine until no visible flour remains.

5️⃣ Bake

1. Pour batter into prepared pan and smooth top.

2. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

✨ Optional Add-Ons

• Sprinkle coarse sugar on top before baking for crunch

• Add ½ tsp ground ginger for extra spice

• Spread with cream cheese frosting once cooled

Simple Cream Cheese Glaze

• 4 oz cream cheese (softened)

• 2 tbsp butter (softened)

• 1 cup powdered sugar

• ½ tsp vanilla

• 1–2 tbsp milk (to thin)

Whisk until smooth and spread over cooled loaf.

❓ Q & A

Q1: Can I make this healthier?

Yes. You can:

• Replace half the flour with whole wheat flour

• Reduce sugar by ¼ cup (dates add natural sweetness)

• Substitute applesauce for half the oil

Q2: Can I make it egg-free?

Yes. Replace each egg with:

• 1 flax egg (1 tbsp ground flax + 3 tbsp water, sit 5 minutes)

Q3: How do I store it?

Store in an airtight container:

• Room temp: 2–3 days

• Refrigerator: up to 1 week

• Freezer: up to 3 months (slice before freezing)

Q4: Why soak the dates?

If your dates are dry, soak them in warm water for 10 minutes before chopping. This keeps the loaf moist and prevents hard bits.

Q5: Can I turn this into muffins?

Yes! Divide into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.