Ingredients:

  • 250g Medjool dates, pitted and packed
  • 240ml boiling water
  • 1 tsp baking soda
  • 3 large eggs, room temperature
  • 180ml neutral oil (grapeseed or light olive oil)
  • 1 tsp pure vanilla extract
  • 300g carrots, finely grated (approx. 2.5 cups)
  • 250g all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp salt
  • 100g walnuts, toasted and roughly chopped

Instructions:

  1. Place pitted dates and baking soda in a heat-proof bowl. Pour boiling water over them and let sit for 10 minutes to soften fibers.
  2. Mash with a fork until they form a thick, chunky jam.
  3. In a large mixing bowl, whisk the eggs and oil vigorously for 2 minutes until a stable, pale emulsion is formed.
  4. Whisk the cooled date paste and vanilla extract into the egg mixture until fully incorporated with no oily streaks remaining.
  5. Gently fold the finely grated carrots into the wet mixture.
  6. In a separate bowl, sift together the flour, cinnamon, ginger, and salt.
  7. Fold the dry ingredients and chopped walnuts into the wet batter until just combined, being careful not to overmix.
  8. Pour batter into a prepared pan and bake at 180°C (350°F) for 45 minutes or until a skewer comes out clean.