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Sticky carrot & date cake with tahini maple icing

One sticky carrot & date cake with tahini maple icing on a cake stand

Sticky carrot & date cake with tahini maple icing

Name: Sticky carrot & date cake with tahini maple icing
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 12
Ingredients: 200g stoned dates; 200g softened butter; 4 eggs; 2 tsp vanilla extract; 300g self-raising flour; 1½ tsp bicarbonate of soda; 200g light muscovado sugar; 2 tsp ground cinnamon; ½ tsp ground ginger; ¼ fresh nutmeg finely grated; 300g carrots (about 3), washed well and coarsely grated (no need to peel); 75g pecans roughly chopped, plus a few whole to decorate; 60g sesame snaps; 100g soft cheese; 1 tbsp tahini; 200g salted butter softened; 600g icing sugar; 1 tbsp maple syrup; 1 tsp vanilla extract

Cassie Best

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Serves 12

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4 out of 5.2 ratingsRate

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Add sticky dates and a salty-sweet icing to take the traditional carrot cake to new, delicious heights. Decorate with crumbled sesame snaps and pecans

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g stoned dates
200g softened butter
4 eggs
2 tsp vanilla extract
300g self-raising flour
1½ tsp bicarbonate of soda
200g light muscovado sugar
2 tsp ground cinnamon
½ tsp ground ginger
¼ fresh nutmeg

finely grated
300g carrots

(about 3), washed well and coarsely grated (no need to peel)
75g pecans

roughly chopped, plus a few whole to decorate
60g sesame snaps

For the icing

100g soft cheese
1 tbsp tahini
200g salted butter

softened
600g icing sugar
1 tbsp maple syrup
1 tsp vanilla extract

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Nutrition: Per serving

kcal795
fat38g
saturates20g
carbs103g
sugars82g
fibre4g
protein7g
salt1.34g

Method

step 1

Put the dates in a bowl and pour over 200ml boiling water. Leave to soak for 30 mins.
step 2

Line the base and sides of two 20cm round cake tins with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Tip the dates and their soaking liquid into a food processor, then blitz to a purée. Add the butter, eggs, vanilla, flour, bicarb, sugar, cinnamon, ginger, nutmeg and a pinch of salt and blend to a smooth cake batter.
step 3

Put the carrots in a large mixing bowl and add in the cake mixture along with the chopped pecans, then fold everything together. Divide the mixture between the tins, then level the tops with a spatula. Bake for 45 mins until risen and golden brown. A skewer inserted into the centre should come out clean, if not, return to the oven for 5-10 mins. Leave to cool in the tin for 20 mins, then transfer to a cooling rack.
step 4

To make the icing, beat the soft cheese and tahini together until smooth, if the tahini is very thick, add a little soft cheese and beat until smooth before adding more. Add the butter, icing sugar, maple syrup and vanilla extract and beat again until you have a smooth, fluffy icing.
step 5

Place one of the cakes on a cake stand or plate and spoon a generous amount of the icing on top. Spread to the edges, then top with the other cake. Pile the rest of the icing on top and use a spatula or palette knife to work it over the top and down the sides until completely covered. Crumble the sesame snaps and mix with the whole pecans. Sprinkle in a ring on top of the cake. Will keep in a cool place for three days.

Recipe from Good Food magazine, January 2025

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A star rating of 4 out of 5.2 ratings

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