Carrot Cake With Dates or Raisins

Carrot cake
Joana Sonnhoff/Getty Images
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 1 cake (8 servings)
Nutritional Guidelines (per serving)
791 Calories
53g Fat
78g Carbs
8g Protein
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Nutrition Facts
Servings: 1 cake (8 servings)
Amount per serving
Calories 791
% Daily Value*
Total Fat 53g 67%
Saturated Fat 5g 25%
Cholesterol 104mg 35%
Sodium 679mg 30%
Total Carbohydrate 78g 28%
Dietary Fiber 4g 14%
Protein 8g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot cake, baked in a tube cake pan, can be made with either raisins or dates. It is also made with cinnamon, nuts, and freshly grated carrot, though the nuts can be omitted for those with nut allergies. Frost the cake with cream cheese frosting or glaze as desired. 


  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 cups carrots (grated)
  • 2 teaspoons vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 3/4 cup nuts (chopped)
  • 3/4 cup dates (or raisins, chopped)

Steps to Make It

  1. Beat together eggs, sugar, oil, grated carrots, and vanilla.

  2. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts and dates or raisins.

  3. Bake in a greased 10-inch tube pan at 375 F for about 55 to 65 minutes. A wooden pick inserted in the center should come out clean.

  4. Frost with cream cheese frosting or glaze as desired.