Waitrose and Partners
Date & carrot cake

Date & carrot cake

This rich cake uses light brown sugar, dates soaked in tea and coarsely grated carrots and is topped with a cream cheese icing, walnuts, honey and dates. 

2 out of 5 stars(2) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • Plussoaking and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 English breakfast tea bag
  • 165g Waitrose & Partners Pitted Medjool Dates, finely chopped, plusextra to decorate
  • 75ml sunflower oil
  • 3 eggs, beaten
  • 175g plain flour
  • tsp baking powder
  • tsp bicarbonate of soda
  • 250g carrots, peeled
  • tsp mixed spice
  • 75g light brown soft sugar
  • 30g walnuts, chopped

For the icing

  • 150g reduced fat soft cheese
  • 75g No.1 Fat Free Greek Natural Strained Yogurt
  • 2 tbsp clear honey, plus extra for drizzling
  • 25g walnuts, roughly chopped, to decorate


  1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 900g loaf tin. Brew 75ml black tea, pour into a bowl with the dates and leave to soak for 20 minutes. Lift out ½ the dates with a spoon and set aside. Use a blender to whizz the remaining dates and liquid together. Transfer to a large bowl and mix in the oil and eggs.

  2. In a separate bowl, sift the flour, baking powder and bicarbonate of soda. Coarsely grate the carrots, then stir into the bowl with the mixed spice, sugar and a pinch of salt. Add the date mixture, the reserved soaked dates and the walnuts. Stir until combined then spoon into the loaf tin. Bake for 50 minutes-1 hour, until a skewer inserted into the centre comes out clean. Cool on a wire rack.

  3. Meanwhile, for the icing, use a balloon whisk to beat the cheese, yogurt and honey together; cover and chill for 30 minutes. Once the cake is cool, just before serving, spoon the icing on top, drizzle with extra honey and scatter with the walnuts and extra dates.


Typical values per serving when made using specific products in recipe


1,331kJ/ 319kcals



Saturated Fat












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