Carrot Date Spice Cake – Page 2

Preheat the oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a separate large bowl, beat the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk, mixing until just combined.
Fold in the grated carrots and chopped dates until evenly distributed.

Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
Once the cake is completely cooled, spread the frosting evenly over the top.

Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This cake is perfect for tea time, dessert, or even a sweet breakfast treat! 🥕✨