Description
This sticky date carrot pudding loaf is a moist and flavorful dessert that combines grated carrots and sweet chopped dates with warm spices like cinnamon, nutmeg, and cloves. Baked to perfection and topped with a rich cinnamon syrup, this loaf offers the comforting taste of traditional pudding in a convenient, sliceable form. Ideal for an indulgent afternoon treat or a cozy dessert option.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients and Mix-ins
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (150g) grated carrot
- 1 cup (150g) chopped pitted dates
- 1/4 cup (60ml) boiling water
Cinnamon Syrup
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) water
- 1 tbsp ground cinnamon
- 1 tbsp unsalted butter
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the loaf.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, ensuring a well-aerated base for the batter.
- Add Eggs and Vanilla. Beat in the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
- Combine Ingredients. Gently fold the dry ingredient mixture, grated carrot, and chopped dates (which have been softened in boiling water) into the wet mixture until just combined. Avoid overmixing to keep the batter tender.
- Pour Batter and Bake. Pour the prepared batter evenly into the lined loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Prepare Cinnamon Syrup. While the loaf is baking, combine brown sugar, water, and ground cinnamon in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 5 minutes to thicken slightly. Remove from heat and stir in the unsalted butter until melted and smooth.
- Soak Loaf with Syrup. Once the loaf is removed from the oven, allow it to cool for 10 minutes. Poke holes across the top of the warm loaf using a skewer or fork, then slowly pour the warm cinnamon syrup over the loaf so it absorbs the syrup fully.
- Cool and Serve. Let the loaf cool completely in the pan before slicing. This allows the syrup to soak in and the flavors to meld for the best texture and taste.
Notes
- If dates are not soft enough, soak them in boiling water for 10 minutes before chopping.
- The syrup can be prepared ahead of time and warmed before using.
- For an extra moist loaf, cover it loosely with foil if it starts to brown too quickly during baking.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf pairs beautifully with a dollop of whipped cream or vanilla ice cream.
