Easy Homemade Carrot Ginger Date Loaf (Traditional, Healthy Comfort Bread)

Introduction — a cozy little story

The Carrot Ginger Date Loaf is one of those recipes that smells like home the minute it goes into the oven. I always think of rainy Sunday mornings and my grandmother’s tiny kitchen, where she’d grate carrots with one hand and tell stories with the other — that warm, slightly spicy aroma of ginger and the sweet, caramel notes of dates felt like a hug. This easy, traditional, and healthy loaf is perfect for a weeknight dessert, a Sunday family meal, holiday brunch, or a comforting midday snack with tea.

If you like baking cozy, homemade loaves with wholesome ingredients, this Carrot Ginger Date Loaf will become one of your go-tos. (Tip: I link to my favorite nonstick loaf pan and zester in my shop — those are affiliate links that help keep this blog baking.)

🧂 Ingredients:

• 2 cups (250 g) all-purpose flour (or 1½ cups whole wheat + ½ cup all-purpose for a heartier loaf)
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tbsp freshly grated ginger (or 1½ tsp ground ginger)
• ½ cup (100 g) brown sugar, packed (or ⅓ cup maple syrup for a less-refined sweetener)
• ½ cup (120 ml) vegetable oil (or melted coconut oil or butter)
• 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and rested 5 min)
• ½ cup (120 ml) plain yogurt or buttermilk (or nondairy yogurt for vegan)
• 1 tsp vanilla extract
• Zest of 1 orange (optional, brightens the loaf)
• 1½ cups (150 g) finely grated carrots (about 3 medium carrots)
• ¾ cup (120 g) chopped pitted dates (Medjool preferred)
• ½ cup (60 g) chopped walnuts or pecans (optional, for texture)

For the optional orange glaze:

• 1 cup (120 g) powdered sugar, sifted
• 2 tbsp fresh orange juice (plus more to loosen)
• ½ tsp vanilla extract or ½ tbsp orange zest (optional)

Notes:

• If your dates are very dry, soak them in ¼ cup hot water or orange juice for 10 minutes, then drain and chop. This keeps the loaf moist and tender.

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment so the loaf lifts out easily.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk brown sugar and oil until smooth. Add eggs, yogurt, grated ginger, vanilla, and orange zest; whisk until combined. (If using maple syrup, mix it with the oil and wet ingredients.)
4. Stir in grated carrots, soaked/drained dates, and nuts (if using). Mix until evenly distributed.
5. Add the dry ingredients to the wet mixture and gently fold until just combined — be careful not to overmix; a few streaks of flour are okay.
6. Pour batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
7. Bake 50–60 minutes, or until a skewer inserted near the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil after 30–35 minutes.
8. Let the loaf cool in the pan on a wire rack for 10–15 minutes, then lift out using the parchment and cool completely on the rack (about another 30 minutes).
9. For the glaze: whisk powdered sugar with orange juice and vanilla until smooth. Drizzle over the completely cooled loaf and sprinkle extra orange zest if you like.
10. Slice and enjoy! Store leftovers at room temperature for up to 3 days, in the fridge for up to 7 days, or freeze slices for up to 3 months.

Timing overview: active prep ~20–30 minutes; bake 50–60 minutes; total ~1 hour 20 minutes.

💡 Tips & Variations:

• Make it vegan: use flax eggs, coconut oil, and nondairy yogurt; replace brown sugar with coconut sugar or maple syrup.
• Gluten-free option: use a 1:1 gluten-free baking flour blend and add ¼–½ tsp xanthan gum if your blend doesn’t already contain it. Bake time similar, but check early.
• Low-carb tweak: date-free version — replace dates with ½ cup chopped walnuts + 2–3 tbsp erythritol or monk fruit sweetener; swap ¾–1 cup almond flour for part of the flour (note texture will differ).
• Sugar-free: rely on dates entirely (increase dates to 1 cup, reduce added sugar) and use a sugar-free glaze or skip glazing.
• Add-ins: raisins, shredded coconut, diced apple, or a tablespoon of chia seeds for extra fiber.
• Nuts: toast walnuts or pecans in a dry pan 3–4 minutes to deepen flavor before adding.
• Don’t overmix: for tender crumb, fold until just combined. Overmixing makes loaf dense.
• Doneness test: a skewer with a few moist crumbs is fine — if it’s wet batter, return to the oven and check every 5 minutes.
• Make ahead & freeze: cool completely, wrap whole in plastic, then foil. Thaw overnight in the fridge or on the counter; slice from thawed loaf. For single-serve, slice and freeze with parchment between slices.
• Serving ideas: warm slice with a smear of butter or cream cheese, serve alongside yogurt for breakfast, pair with tea or coffee for afternoon treats, or offer slices at holiday brunch with a savory board.

🩺 Health & Lifestyle Tie-in (short):
This Carrot Ginger Date Loaf packs a lot of good stuff — carrots add vitamin A and fiber, ginger supports digestion and adds a lovely anti-inflammatory note, and dates bring natural sweetness plus potassium and fiber. Choosing whole-grain flour, nuts, or a little less sugar can make this loaf even more heart-healthy. Small, consistent choices like cooking at home can add up — healthier eating today can reduce future health costs, which ties back to financial well-being and maybe even lowering health insurance claims over time.

(If you shop from my recommended tools or pantry staples linked on this page, I may receive a small commission at no extra cost to you — thank you for supporting the blog!)

❤️ Conclusion
If you make this Carrot Ginger Date Loaf, I’d love to see how yours turns out — leave a comment, snap a pic, or tag me on social media so I can cheer you on. This loaf is cozy, forgiving, and perfect for gifting a slice to a neighbor. Happy baking, friend!

Carrot Ginger Date Loaf

A cozy and healthy loaf filled with warm spices, carrots, and sweet dates, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour (or 1½ cups whole wheat + ½ cup all-purpose) Use whole wheat for a heartier loaf.
• 1.5 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp fine sea salt
• 1.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg

Wet Ingredients

• 2 tbsp freshly grated ginger (or 1½ tsp ground ginger)
• 0.5 cup brown sugar, packed (or ⅓ cup maple syrup for a less-refined sweetener)
• 0.5 cup vegetable oil (or melted coconut oil or butter)
• 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and rested 5 min)
• 0.5 cup plain yogurt or buttermilk (or nondairy yogurt for vegan)
• 1 tsp vanilla extract
• 1 tsp zest of 1 orange (optional, brightens the loaf)

Fruits and Nuts

• 1.5 cups finely grated carrots (about 3 medium carrots)
• 0.75 cup chopped pitted dates (Medjool preferred)
• 0.5 cup chopped walnuts or pecans (optional, for texture)

Optional Orange Glaze

• 1 cup powdered sugar, sifted
• 2 tbsp fresh orange juice (plus more to loosen)
• 0.5 tsp vanilla extract or ½ tbsp orange zest (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk brown sugar and oil until smooth. Add eggs, yogurt, grated ginger, vanilla, and orange zest; whisk until combined.
4. Stir in grated carrots, soaked/drained dates, and nuts (if using). Mix until evenly distributed.
5. Add the dry ingredients to the wet mixture and gently fold until just combined — be careful not to overmix.

Baking

1. Pour batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
2. Bake for 50–60 minutes, or until a skewer inserted near the center comes out clean.
3. Let the loaf cool in the pan on a wire rack for 10–15 minutes, then lift out using the parchment and cool completely on the rack.

Glazing

1. For the glaze: whisk powdered sugar with orange juice and vanilla until smooth. Drizzle over the completely cooled loaf.

Notes

If your dates are very dry, soak them in ¼ cup hot water or orange juice for 10 minutes, then drain and chop. Store leftovers at room temperature for up to 3 days, in the fridge for up to 7 days, or freeze slices for up to 3 months.