Recipe: Datehini Carrot Cake

Recipe: Datehini Carrot Cake

Just in time for spring, try our take on a classic with extra-healthy substitutions, but without sacrificing the flavor and moisture that make it delicious!


  • 3 cups grated raw carrots
  • 4 eggs
  • 1 cup canola oil
  • 1 1/2 cups Datehini Cinnamon
  • 2 cups wheat flour
  • 1 tsp salt
  • 1 cup golden seedless raisins
  • 2 tsp baking powder
  • 5 tsp ground nutmeg
  • crushed walnuts


  1. Beat together eggs, oil and Datehini. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, salt and spices. Add the carrots, raisins and walnuts.
  3. Pour egg mixture into dry ingredients and mix well.
  4. Pour batter into a well-greased 10-inch bundt or loaf pan.
  5. Bake at 350°F (175°C) oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a wire rack, then refrigerate until completely cooled.