Carrot Cake with Dates and Pecans {Recipe}

July 4, 2012 by post tags
Somehow I always feel a bit less guilty when indulging in carrot cake instead of chocolate cake, or any other cake for that matter. The goodness of the carrots, raisins, dates and pecan nuts surely is very good for me, I’d tell myself.And also, cream cheese icing must be full of calcium and general dairy goodness. Well, I suppose the happiness that a slice of carrot cake brings, far exceeds the kilojoules.

So here is my recipe for a delicious, chunky, nutty, moist carrot cake, filled with the fruity goodness of raisins and dates. I top it with a rich cream cheese icing – almost the same that I use for my lemon and poppy seed cake – so versatile and utterly scrumptious. This cake is even better on the second and third day, as it absorbs some of the wetness of the icing over time.Serve on its own, or with a dollop of freshly whipped cream (my mother’s indulgent way).

Carrot Cake:

  • 4 eggs
  • 375 ml caster sugar
  • 250 ml vegetable oil
  • 500 ml cake flour
  • 10 ml baking powder
  • 2.5 ml salt
  • 5 ml fine cinnamon
  • 5 ml fine ginger
  • 2.5 ml fine nutmeg
  • 2.5 ml baking soda
  • 750 ml grated carrot
  • 125 ml seedless raisins
  • 50 g pecan nuts, roughly chopped
  • 125 ml finely chopped dried dates

Ingredients for cream cheese icing:

  • 230 g cream cheese
  • 100 g butter
  • 500 g icing sugar, sifted
  • 5 ml vanilla essence
  • 50 g pecan nuts, chopped


  • Step 1

    Pre-heat oven to 180 degrees C.
  • Step 2

    Beat eggs and sugar until light and fluffy.
  • Step 3

    Add oil and mix well.
  • Step 4

    Sift dry ingredients together, then fold into wet mixture with a metal spoon.
  • Step 5

    Now fold in raisins, dates, pecans and carrots.
  • Step 6

    Pour batter into 2 x 20 cm lined cake tins, then bake for 35-40 minutes until an inserted skewer comes out clean.
  • Step 7

    Remove from oven, then let it stand in the tins for about 15 minutes before turning out. Cool completely before icing.
  • Step 8

    For icing:Beat cream cheese and butter together until very light and creamy – about 10 minutes. Add icing sugar and vanilla and beat for a further 2 minutes until smooth and lump free. Spread on first layer, top with second layer, then ice the top and sides of the cake. Sprinkle with chopped pecan nuts.

Please leave a Reply or Comment

5 Responses to “Carrot Cake with Dates and Pecans {Recipe}”

  1. Monica Dart July 18, 2012 at 9:39 pm #

    …the Pretty Blog makes me want to bake a cake…and I DON’T bake! I’m going to make this for Christine and Iaan for when they get back from Europe!x

  2. canvas prints November 19, 2012 at 1:24 pm #

    now this looks so good. i want it.

  3. Laura L December 21, 2012 at 8:12 am #

    Do you happen to have a better conversion into cups. I tried converting both the ml and the grams ( in parenthesis) for each ingredient but both come up with entirely different measurements. Example. On the sugar you have 375 ml that would equal 1.59 cups but the 315 grams equals 1.38 cups. On the flour you have 500 ml which would convert to 2.11 cups and then the 280 grams converts to 1.22 cups. Not sure which measurement is correct to use to make this? Thanks for any help.


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