Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/2 cup Greek yogurt
- 1/3 cup milk
- 1/2 cup honey
- 3 large eggs, at room temperature
- 2 1/4 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 6 Medjool dates, pitted and finely chopped
- 1/3 cup chopped walnuts
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F and prepare a 9-inch pan.
- Whisk olive oil, Greek yogurt, milk, and honey together, then add eggs one at a time.
- In another bowl, mix whole wheat flour, baking powder, salt, cinnamon, cardamom, and ginger.
- Combine wet and dry ingredients gently, avoiding overmixing.
- Fold in carrots, dates, and walnuts.
- Pour batter into pan and bake for 55-60 minutes.
- Cool completely and dust with powdered sugar before serving.
Notes
Ensure eggs are at room temperature for better mixing.
Finely shred carrots for even distribution.
Allow the cake to cool properly before cutting for the best texture.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
- Cholesterol: 70