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Friday, December 21, 2018

Carrot Dates Pudding Cake

Christmas is just around the corner and how are your preparations going, friends ?
Wishing all a Merry Christmas in advance !!!

Here Christmas vacations are starting from today for kids and they are super excited. We are leaving tomorrow to our native place and so will be away from this space for a week. I know many might be visiting parents and relatives from far and near and it's a great time of the year to get together followed by New year celebrations. How quick is the clock moving, ryt ? Its just like a blink of an eye and a school year comes to an end and that's life. And before the last minute preparations, if you haven't soaked dry fruits and nuts for making Kerala plum cake then this cake is a great alternative.

We aren't celebrating Christmas this year as H's dad passed away early this year. Time heals everything but the very feeling of a dearest does make a difference when it comes to esp celebrations. Last year he was with us for Christmas and that very feeling doesn't invite a celebration mood. Kids don't understand these feelings much and for them Christmas is cake time, Santa gifts and much more. For their sake, I  made plum cake to enjoy. However, wine preparations took a back seat this year and so do the other preparations other than cake.Coming back to today's post this cake is a pudding type cake that is sticky at the top and moist inside. I have already posted a carrot cake recipe earlier but this cake is entirely different from that cake in tastes and texture. These days this pudding cakes are on sale just like plum cakes during this season. Last year I tried one of those carrot dates in the market and loved it. That's how I ended up baking this cake and am happy that I tried. I have already made this cake 3-4 times and last time I happened to take it home too. My cousins and parents just loved the cake. I thought to share this cake recipe before I move out on vacations and am glad I could make it.So if you are trying to bake something special this Christmas or wanna try a different cake other than Kerala plum cake(Christmas Fruit Cake) then this is a right choice. This is a butterless cake, so calorie conscious can also give this a try !!

Preparation time ~ 15 minutes
Cooking time ~ 35 minutes
Serves ~ 8*8 cake
Author ~ Julie

all purpose flour (maida) 1 cup
baking soda 3/4 tsp
salt a pinch
sugar 2/3 - 3/4 cup(10-12 tbsp)

wet ingredients
eggs 2
oil (any neutral oil like sunflower,vegetable ) 1/2 cup
milk 2 tbsp
carrots grated 1 cup
dates chopped 1 cup
cashews chopped 2 tbsp
almonds chopped 2 tbsp
vanilla essence 1 tsp

to prepare caramel
sugar 1/2 cup
water 1/4 cup


  • Sift the flour with baking soda and salt twice. Keep aside. Peel and grate the carrots, chop the dates after de seed, cashews and almonds chopped, leave aside.
  • Pre heat oven to 350 degrees F or 180 degrees C.
  • Prepare the caramel by heating sugar in a pan. Wait till the sugar dissolves and starts to caramel. Switch off flame when sugar is dissolved completely and turns golden brown. Add 2tbsp (1/4 cup)water to this and mix well( the caramel will be very hot,so be careful not to get burns).
  • Beat the eggs with sugar using a beater or blender. The sugar should dissolve completely or powder the sugar and use( I have used 2/3 cup sugar only but you can go up to 3/4 cup). 

  • Add the oil to the egg- sugar mixture. The mix may look creamy now. Add in the vanilla essence and milk.
  • Add the wet mixture to the dry flour mix in three batches until incorporated well. Add in the grated carrots, chopped dates. Mix well( the batter may look watery unlike the other cakes but don't worry, the cake sets as it bakes). Add in the caramel and mix well.

  • Pour the mixture in a 8*8 prepared tray and bake in the oven for 35-40 minutes(mine got done at 35 minutes).

  • Remove from oven and place on wire rack to cool completely. Cut and serve once its cooled (the top of the cake is sticky and the inside is moist so the cake can't be cut in clean slices).

* The amount of sugar in the recipe was 3/4 th cup but I have reduced to 2/3 rd cup and that went perfect for my family as it has carrots and dates(both have sugar in it).
* I have adapted the recipe from here and the recipe uses cashews alone. I have used both cashews and almonds. You can use cashews or almonds alone.
* The cake batter may look watery but don't worry the cake sets in as it bakes.

* Dates Cake (Eggless)
* Banana Dates Walnut Cake
* Carrot Cake


Angie's Recipes said... Best Blogger Tips

So very moist and delicious with the combo of dates and carrots. A healthier version sticky date pudding...I love it!

great-secret-of-life said... Best Blogger Tips

super moist cake I should try eggless version of this Merry Christmas and happy new year!

Salma said... Best Blogger Tips

Hi ..good one..what is the cup size you've used and shouldn't the dates be soaked

Julie said... Best Blogger Tips

Hi Salma,
I have used 1 cup= 120 g (135ml) for flour
Same cup used for other ingredients too.. no soaking needed and I have used Oman dates .

Unknown said... Best Blogger Tips

Looks yummy

Gul said... Best Blogger Tips

Looks yumm!!! Definitely going to try.. thanks

Motions and Emotions said... Best Blogger Tips

love this soft and moist pudding cake

Thermofan. Marisa G. said... Best Blogger Tips

Dear Julie, I feel sorry for your husband's father death. I know how sad a family feels specially, at Christmas time. My mum also passed away two months ago.
I feel sure that your pudding cake is delicious.
Enjoy holidays with your kids, they'll always remember these days.

Julie said... Best Blogger Tips

Hi Marisa,
Am so sorry to hear abt ur mom.. Hope God give you the strength to overcome the priceless loss 😌

Julie said... Best Blogger Tips

THanks Gul.. hope it came out good 👍

Unknown said... Best Blogger Tips

How long dis cake will stay fresh?

Julie said... Best Blogger Tips

I have kept this cake at room temperature for a week, wrapped in cling wrap and foil paper.. the cake tasted good..refrigeration may preserve longer, haven’t tried though.

Chitz said... Best Blogger Tips

This looks perfect. Am bookmarking :)

Unknown said... Best Blogger Tips

Dear Julie, Thank you so much for the turned out great and was moist..I used 2/3 cup of sugar and the sweetness was just right..once again thanks for the recipe

Maria said... Best Blogger Tips


can we use butter instead of oil ?

Julie said... Best Blogger Tips

@Maria Hi Maria,
I haven't tried this cake using butter, but I think the batter texture may vary, and so you may need to check the oven temperatures accordingly. This batter is a liquid type batter unlike other cake batters. For this measure, 100 g butter must be good enough. Hope that helps.

Anonymous said... Best Blogger Tips

Hi is it fine to line the tin with baking paper and bake in clip type baking tins ? Will it leak due to this consistency?thanks in advance

Julie said... Best Blogger Tips

@Anonymous sorry about the delay to get back. Yes, the batter may leak out of the clip pan as the batter is loose. I have personally not tried using that pan for baking this cake.

Anonymous said... Best Blogger Tips

Thanks for the response