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Carrot Ginger Date Loaf

A cozy and healthy loaf filled with warm spices, carrots, and sweet dates, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.