I’m not sure if it’s all the Easter merchandise in the store, these two trying on their bunny outfits from Hello Boho Babe or the abundance of carrots sitting in my fridge, but I have been craving carrot cake lately.
Do any of you follow The Kitchen McCabe? I’ve been following Kayley McCabe on Instagram for some time now and I am obsessed with her work. The past few weeks we’ve been getting dates in our Imperfect Produce box and I had absolutely no idea what to do with them. The sudden craving for carrot cake mixed with inspiration from Kayley’s Banana Olive Oil Cake gave me the idea for this carrot and date olive oil cake.
This is my first time making an olive oil cake and I am so happy with how it turned out. I chose to make it in a cast iron skillet because I love the way cast iron cooks food, but you can also use a 9 inch round cake pan.
I’ve made this cake twice now and each time it was devoured in a day. The second time I made it I decided to drizzle toffee sauce like Kayley did on her banana cake and it was AMAZING! Seriously, if you have the ingredients on hand, add the toffee sauce! (You can find the recipe here.)
Carrot and Date Olive Oil Cake
- 1/2 c olive oil
- 3 eggs
- 3/4 c brown sugar
- 1/2 c plain yogurt
- 1 tsp vanilla extract
- zest of one orange
- 1 1/2 c flour
- 2 c carrots, shredded
- 1 c dates, chopped
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1 tsp cinnamon
- Preheat oven to 350. Prepare a cast-iron skillet or round cake pan. In a large bowl, mix together eggs, brown sugar, and orange zest until creamy. Add in yogurt, olive oil, and vanilla extract, and mix until combined.
- Add flour, baking powder, baking soda, and spices. Mix for another 2-3 minutes. Fold in carrots and dates until fully incorporated.
- Pour mixture into the pan and bake until toothpick inserted comes out clean, about 45 minutes.
- Let cool and then cut and serve as is or drizzle with toffee sauce.