Yossy Arefi's Really Good Carrot Date Cake

I'm always searching for that perfect carrot cake.......it hasn't happened yet, but this one is pretty close.

I love this one because it has dates vs raisins (though I love raisins in my cakes), and there is no need to ice it with that cream cheese icing (but it's ok, if you must).

It is Yossi Arefi's recipe (with some twists from me) from her book Snacking Cakes.

The only real changes I made were instead of the small amount of whole wheat flour (which I never have), I subbed in almond flour, and it was fine. 

 I also used vegetable oil vs canola, and I upped the sugar amount (1/2 cup of sugar is not enough for me in a cake).  ;)

You can bake this in a cast iron skillet, or a springform pan, like I did.   It's pretty adaptable.

The Maldon sea salt on top is so good!

Here is the recipe:

Carrot Date Cake (adapted from Snacking Cakes):

zest of a lemon

3/4 cup sugar

2 eggs

3/4 cup of canola or vegetable oil

1 tsp cardamom

1 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp kosher salt (Diamond, not Mortons)

3/4 cup flour

1/2 cup almond flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups of peeled & grated carrots

1/2 cup chopped, pitted dates

3/4 cup chopped, toasted pecans (divided)

sea salt for the top (I like Maldon)

In a large bowl, grate the lemon zest directly into the sugar until it is fragrant and looks like wet sand.

Add in the eggs and oil and mix.

Next, add in the spices and dry ingredients, incorporating them to make a batter.

Lastly, fold in the grated carrots, chopped dates and half of the chopped nuts.

Pour into an 8" skillet or cake pan, that has been lined with parchment paper and well greased.

Pour batter in and top with the rest of the toasted pecans and some sea salt.

Bake 350F for 30-40 minutes (mine took 35 minutes).

Let rest in the pan for 15 minutes then transfer to a cooling rack.

Stays moist for 3 days at room temperature.  

PS. The second time I baked this cake, I used raisins and I loved it just as much ;)

Delish!