Moist, warm-spiced, and packed with natural sweetness from shredded carrots and chewy chopped dates, this Carrot and Date Loaf is the ultimate quick bread for breakfast, afternoon tea, or a healthy dessert snack.
Why You’ll Love This Recipe
Naturally Sweet & Moist: Medjool dates and fresh grated carrots provide long-lasting moisture and natural sweetness without excessive sugar.
Warm Spice Flavor: Cinnamon and nutmeg complement the earthy carrots and caramel notes of the dates.
One-Bowl Easy: Simple stir-and-bake quick bread with no stand mixer required.
Essential Kitchen Equipment
9×5-inch Loaf Pan: Lined with parchment paper or greased for clean slicing.
Grater: Fine-to-medium box grater for shredding carrots.
Large Mixing Bowl & Whisk: To combine wet and dry ingredients easily.
Ingredients
Dry Ingredients:
1½ cups (190g) All-purpose flour
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
½ tsp Ground nutmeg
Wet Ingredients & Fold-Ins:
½ cup (100g) Brown sugar, packed
½ cup (120ml) Vegetable oil (or melted butter)
2 large Eggs (room temperature)
1 tsp Vanilla extract
1½ cups Freshly grated carrots (packed)
1 cup Pitted dates, chopped (Medjool or Deglet Noor)
½ cup Chopped walnuts or pecans (optional, for crunch)
Step-by-Step Instructions
Step 1: Prep & Heat
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
1. In a medium bowl, whisk together the 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg. Set aside.
Step 3: Combine Wet Ingredients
1. In a large mixing bowl, whisk together the ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth and fully combined.
Step 4: Fold and Bake
1. Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined (do not overmix).
2. Fold in the 1½ cups grated carrots, 1 cup chopped dates, and nuts (if using).
3. Pour batter into the prepared loaf pan and smooth the top with your spatula.
4. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Chef’s Tips
Soften Dates: If your dates are a bit dry, soak them in warm water for 5 minutes, then drain thoroughly before chopping.
Shred Fresh: Use freshly grated carrots rather than pre-shredded bagged carrots for maximum moisture and tender texture.
Nutritional Breakdown (Per Slice / ~10 Slices)
Servings: 10 slices
Calories: ~230 kcal
Protein: 4g
Net Carbs: 32g
Fat: 10g
Frequently Asked Questions (FAQ)
How should I store this carrot date loaf?
Store the loaf wrapped tightly in foil or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It also freezes well when sliced and wrapped individually for up to 3 months!