Wholesome Honey Carrot Cake
A moist and lightly spiced carrot cake sweetened with honey and packed with grated carrots, dates, and walnuts. Perfect for a crowd or to freeze for quick breakfasts and snacks.
- Prep15 min
- Cook1h
- Total1h 15m
- DifficultyEasy
- Servings12
This carrot cake is a healthier twist on a classic favorite, using olive oil and Greek yogurt instead of butter to keep it light and tender. A touch of honey adds natural sweetness, while warm spices like cinnamon, cardamom, and ginger give it a cozy, aromatic flavor.
Grated carrots and chopped Medjool dates bring moisture and natural sweetness, and walnuts add a pleasant crunch. It's incredibly easy to make—just mix the wet and dry ingredients, fold in the add-ins, and bake. Dust with powdered sugar for a simple, elegant finish.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper or grease it well with olive oil.
- In a large bowl, whisk together the olive oil, Greek yogurt, milk, and honey. Add the eggs one at a time, whisking well after each addition.
- In another bowl, whisk the whole wheat flour, baking powder, salt, cinnamon, cardamom, and ginger.
- Pour the dry ingredients into the wet mixture and stir gently with a wooden spoon until just combined. Do not overmix.
- Fold in the grated carrots, chopped dates, and walnuts until evenly distributed. Pour the batter into the prepared pan and spread it evenly.
- Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Once completely cool, dust with powdered sugar if desired. Cut into 12 squares and serve.
💡 Tips
- Use room-temperature eggs for a better emulsion.
- For extra moisture, you can soak the chopped dates in warm water for 10 minutes and drain before adding.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Inspired by a recipe from The Mediterranean Dish