Date Carrot Cake Recipe

Name: Date Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 oz.) can crushed pineapple; 1 c. margarine, softened; 3/4 c. brown sugar; 3/4 c. granulated sugar; 4 eggs; 1 lb. carrots, shredded; 1 pkg. chopped dates; 2 tsp. vanilla extract; 3 c. flour; 2 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. ground ginger

Servings: persons

1 (20 oz.) can crushed pineapple
1 c. margarine, softened
3/4 c. brown sugar
3/4 c. granulated sugar
4 eggs
1 lb. carrots, shredded
1 pkg. chopped dates
2 tsp. vanilla extract
3 c. flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger

1
Drain pineapple well.
2
Beat margarine and sugars until light and fluffy.
3
Beat in eggs.
4
Beat in pineapple, carrots, dates and vanilla.
5
Combine flour, soda, cinnamon and ginger.
6
Gradually add flour mixture and beat until well blended.
7
Pour batter into greased and floured 13 x 9-inch pan.
8
Bake in a 350u00b0 oven for 50 to 60 minutes until cake tested in middle comes out clean.
9
Cool completely.
10
Sprinkle with powdered sugar.

1214

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (20 oz.) can crushed pineapple, 1 c. margarine, softened, 3/4 c. brown sugar, 3/4 c. granulated sugar, and more.

Yes, Date Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date Carrot Cake

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