Looking for a cake that’s wholesome, eggless, and still totally delicious? This Dates & Carrot Loaf Cake ticks all the boxes! Naturally sweetened with dates, packed with carrots, and made with whole wheat flour—this loaf is soft, moist, and perfect with a cup of chai. No fancy ingredients, no eggs, just pure homemade goodness in every bite!
Must-Try Loaf Cake Recipes – Chocolate Orange Loaf Cake, Nutella Swirl Carrot Loaf Cake, Apple Cinnamon Loaf Cake, Gingerbread Loaf Cake, Butterless Brown Sugar Loaf Cake, Mawa Loaf Cake
About This Recipe
There’s something so comforting about a slice of homemade cake, especially when it’s made with nourishing ingredients. This Eggless Dates & Carrot Loaf Cake is a beautiful blend of natural sweetness from dates, a hint of earthiness from carrots, and the warm hug of whole wheat flour. Perfect with evening tea or as an after-school snack for kids, this cake is not just delicious but also wholesome.
What I love the most about this loaf is how soft and moist it turns out—without any eggs or refined sugar. The sweetness comes mainly from dates, which also give it a rich, caramel-like flavor. And with a subtle crunch from seeds and nuts on top, this cake is a winner all the way!
Why You’ll Love This Cake
- No eggs or refined sugar or butter
- Full of fiber and natural sweetness
- Stays moist for days
- Perfect for lunchboxes and teatime
- Freezes beautifully—slice and store!
Ingredients Notes
For the Cake Batter
- Dates – The star of the cake! Dates add natural sweetness, moisture, and a rich, caramel-like flavor. They also make the cake soft without the need for refined sugar or eggs. Choose soft, plump dates for easy blending.
- Hot Milk – Helps soften the dates, making them easier to purée into a smooth, silky mixture. Hot milk also adds richness and creaminess to the batter.
- Oil – Provides moisture and a soft crumb. Unlike butter, oil makes the cake tender and helps it stay moist for days. Choose a neutral-tasting oil so the flavors of dates and carrots shine through.
- Curd (Yogurt) – Acts as the egg replacer in this recipe. It helps bind the ingredients and gives the cake a light, fluffy texture. Also adds a slight tang to balance the sweetness.
- Whole Wheat Flour – A healthier alternative to all-purpose flour. It adds a hearty, nutty flavor and pairs beautifully with dates and carrots. Despite being whole grain, the cake remains soft and tender.
- Baking Powder – Leavening agent that helps the cake rise and become airy. Works together with baking soda to give a nice lift.
- Baking Soda – Works with the acidity from the curd and dates to create a lovely, soft texture. Essential for a light crumb in eggless cakes.
- Salt – Just a touch, but it’s important! Salt enhances the overall flavor and balances the sweetness from the dates and carrots.
- Milk – Used to bring the batter to a pourable consistency. Add gradually until the batter is thick but not stiff. Milk also contributes to the tenderness of the cake.
- Grated or Finely Chopped Carrot – Adds moisture, texture, and a subtle natural sweetness. It also brings a lovely color and boosts the nutritional profile of the cake. Grating it finely helps it blend seamlessly into the batter.
For Garnish
- Raisins – Add bursts of sweetness in every bite. They puff up beautifully while baking and complement the chewy texture of the dates.
- Almond Slivers – Give a lovely crunch on top and make the loaf look visually appealing. They also toast slightly while baking, adding a nutty aroma.
- Pumpkin Seeds – These tiny green seeds add texture, a pop of color, and a light earthy flavor. They also make the loaf more wholesome and nutrient-rich.
Serving Suggestions
- Enjoy a warm slice with your afternoon chai.
- Serve it slightly warm with a scoop of vanilla ice cream for dessert.
- Pack a slice in your kid’s tiffin—it stays soft and tasty even the next day!
Eggless Dates & Carrot Loaf Cake
This Eggless Dates & Carrot Loaf Cake has truly become a staple in my kitchen. Whether it’s a quiet weekend or a midweek craving, this is my go-to bake when I want something that feels indulgent but is secretly packed with goodness. It’s naturally sweetened, made with whole wheat flour, and has the added bonus of carrots—which often go unnoticed by even the pickiest eaters. That’s a win-win in my book!
One of my favorite things about this loaf is how versatile it is. I’ve served it at casual tea-time get-togethers, packed it into lunchboxes, and even sliced and wrapped it up as little edible gifts for friends. It freezes beautifully, toasts up wonderfully the next day, and just makes the whole house smell warm and inviting while it bakes.
With Easter around the corner, this loaf makes a lovely addition to your festive table. While carrot cakes are an Easter classic, this version gives it a fun twist with dates, and nutty, fruity toppings. It’s eggless, easy to make, and just the right balance of festive and feel-good. Pair it with a warm cup of spiced tea or a little scoop of ice cream, and you’ve got yourself the perfect springtime treat.
If you give this recipe a try, I’d absolutely love to hear how it turns out! Tag me in your pictures or leave a comment below. Nothing makes me happier than seeing your creations and knowing this little recipe brought some joy to your home.
Happy Baking—and Happy Easter to you and your loved ones!
Eggless Whole Wheat Dates & Carrot Loaf Cake Recipe
This Eggless Dates & Carrot Loaf Cake is just the thing! Made with whole wheat flour, soft dates, and fresh grated carrots, it’s a moist and flavorful treat that pairs perfectly with your evening chai. No eggs, no refined sugar—just simple, nourishing ingredients that come together in one delicious loaf.
Ingredients
- 2 cups Dates (about 350 grams), deseeded
- 1 cup Hot Milk (for soaking the dates)
- ¾ cup Oil (any neutral oil like sunflower or canola)
- ¼ cup Curd (Yogurt)
- 2 cups Whole Wheat Flour (about 300 grams)
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Salt
- ½ cup Grated or Finely Chopped Carrot
- ½ cup Milk, to adjust consistency
For Topping
- 2 tbsp. Raisins
- 1 tbsp. Almond flakes
- 1 tbsp. Pumpkin seeds
Instructions
Step-by-Step Recipe
Step 1: Soak the Dates
- Start by deseeding the dates and measuring out 2 cups (about 350g).
- Pour 1 cup of hot milk over them and let them soak for 20–30 minutes until they soften.
Tip: If your dates are already soft, 10 minutes is enough.
Step 2: Preheat & Prepare
- Preheat your oven to 180°C (350°F).
- Grease a loaf tin (9x5 inch) and line it with parchment paper or dust it with a little flour.
Step 3: Make the Date Purée
- Once the dates have softened, blend them with the milk into a smooth purée.
- Strain and pour the purée into a mixing bowl.
- Add ¾ cup oil, ¼ cup curd. Mix well until smooth.
Step 4: Sift the Dry Ingredients
- In another bowl, sift together:
- 2 cups whole wheat flour, 1 tsp. baking powder, ½ tsp. baking soda and ¼ tsp. salt.
Step 5: Combine Wet & Dry
- Gradually add the dry ingredients to the wet mixture in batches.
- Fold gently. Do not overmix.
- Add ½ cup milk slowly to adjust the consistency. The batter should be thick but pourable.
- Fold in ½ cup grated or finely chopped carrots.
Step 6: Pour and Garnish
- Pour the batter into the prepared loaf tin.
- Tap the tin gently on the counter to remove air bubbles.
- Garnish with raisins, almond slivers, and pumpkin seeds.
Step 7: Bake
- Bake at 180°C for 30–35 minutes or until a skewer inserted into the center comes out clean.
- Keep an eye from the 30-minute mark. If the top browns too quickly, cover loosely with foil.
Step 8: Cool & Slice
- Let the loaf cool in the tin for 10–15 minutes.
Transfer to a wire rack and let it cool completely before slicing.
Add love to make this Dates & Carrot Loaf Cake taste 'Yummy'.
Notes
Tips & Variations
- Add-ins: Feel free to add a handful of chopped walnuts, pecans, or even a few dark chocolate chips inside the batter.
- Sweetness: This cake gets its sweetness from dates. You can add 1–2 tablespoons of jaggery or brown sugar if you prefer it sweeter.
- Texture: Want it a little more textured? Add a tablespoon of desiccated coconut to the batter.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 4mgSodium: 204mgCarbohydrates: 45gFiber: 6gSugar: 23gProtein: 6g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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