Description
This Sticky Date Carrot Pudding Loaf with Cinnamon Syrup combines moist grated carrots and sweet chopped dates into a spiced, comforting loaf cake. Baked to perfection and topped with a warm, fragrant cinnamon syrup, it’s a perfect dessert or teatime treat that’s both flavorful and satisfying.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients and Mix-ins
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (150g) grated carrot
- 1 cup (150g) chopped pitted dates
Cinnamon Syrup
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) water
- 1 tbsp ground cinnamon
- 1 tbsp unsalted butter
- 1/4 cup (60ml) boiling water (used to soften dates)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside this well-blended dry mix.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with the packed brown sugar until the mixture becomes light, fluffy, and pale in color, indicating good aeration.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor depth.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the creamed butter mixture. Then add in the grated carrots and chopped pitted dates softened with boiling water, mixing until just combined to avoid overworking the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare Cinnamon Syrup: While the loaf is baking, combine the brown sugar, water, and ground cinnamon in a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 5 minutes to thicken and develop flavors. Stir in the unsalted butter until melted and smooth.
- Apply Syrup and Cool: When the loaf is done, remove it from the oven and allow it to cool for 10 minutes. Poke holes all over the top of the warm loaf using a skewer or toothpick, then slowly pour the warm cinnamon syrup over the loaf so it seeps inside. Allow the loaf to cool completely before slicing to let the flavors meld and the syrup to set.
Notes
- Softening the dates in boiling water before adding them to the batter helps keep the loaf moist and enhances the date flavor throughout.
- If you prefer a less sweet dessert, reduce the brown sugar slightly in both the loaf and the syrup.
- For a nuttier texture, consider adding 1/2 cup chopped walnuts or pecans to the batter with the dates.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf can be enjoyed slightly warm or at room temperature, and pairs excellently with a cup of tea or coffee.
