If there’s one cake that never disappoints, it’s a good carrot cake—soft crumb, cozy spices, and that creamy frosting on top. This Date Carrot Cake takes all of that and dials it up with rich, caramel-like sweetness from chopped dates. No eggs, no dairy, and no fuss. The result? A tender, naturally sweetened cake with warm cinnamon and nutmeg, plenty of fresh carrot, and chewy pops of date in every bite. It’s the kind of dessert you can serve at a birthday, bring to brunch, or slice for a late-night treat without feeling like you need a nap afterward.

I love this recipe because it feels classic but still a little special. Using plant milk with a splash of apple cider vinegar gives you that “buttermilk” softness, and the dates blend right into the crumb as it cools—making tomorrow’s leftovers (if there are any) even better. If you’re new to vegan baking, this is a confidence-boosting place to start: simple ingredients, reliable steps, and a bakery-worthy finish.

Let’s get your kitchen smelling like cinnamon and cake, shall we?

Ingredients You’ll Need

For the cake:

2 cups grated carrots
1 1/2 cups all-purpose flour (or whole wheat pastry flour)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup chopped dates, pitted
1/2 cup coconut sugar or brown sugar
1/2 cup coconut oil or neutral oil
1 cup unsweetened almond milk (or other plant-based milk)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

For the vegan cream cheese frosting (we’ll make this in Part 2):

1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
2–2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Pan: Lightly greased 9-inch round or square baking pan.

Steps: Start the Cake (Batter + Bake)

Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan. If you like extra insurance for clean slices, line the bottom with parchment and grease the sides.
Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until everything looks uniform. This helps the leavening agents disperse evenly so your cake rises nicely.
Make Vegan “Buttermilk”
In a separate bowl or large measuring cup, whisk the almond milk with the apple cider vinegar. Let it sit for 5 minutes to curdle slightly. This tangy mixture tenderizes the crumb, just like traditional buttermilk.
Build the Wet Mixture
To that buttermilk, add the coconut oil, coconut sugar (or brown sugar), and vanilla. Whisk until smooth and well combined. You want the sugar to start dissolving and the oil to fully integrate.
Fold in Carrots and Dates
Stir the grated carrots and chopped dates into the wet mixture. Coating the dates with the liquid first helps them distribute more evenly, so you get little bites of caramel sweetness throughout the cake.
Combine Wet and Dry (Gently!)
Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula until just combined—no dry streaks, but no vigorous mixing either. Overmixing develops gluten and can make the cake dense; we want soft and tender.
Bake
Transfer the batter to your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Every oven is different, so start checking around the 28-minute mark.
Cool Completely
Place the pan on a wire rack and let the cake cool in the pan until completely cool. This sets the crumb and keeps the top level, so your frosting will glide on smoothly later.

Pro Tip (for perfect texture): Grate your carrots on the fine or small side of a box grater for an even crumb. If your dates are very sticky, lightly oil your knife or toss the chopped pieces with a teaspoon of flour so they don’t clump together.

Dairy-Free Cream Cheese Frosting & Finishing Touches

We’ve got a beautifully cooled cake waiting, so let’s bring it home with a silky vegan cream cheese frosting and a few smart finishing details. This frosting is fluffy, tangy, and sweet—the perfect contrast to the warm spice and caramel-y dates in the crumb. A quick note before you start: make sure both your vegan butter and vegan cream cheese are softened (not melted) so the frosting whips up smooth without lumps.

Steps: Frosting & Assembly

Soften Your Ingredients
Pull the vegan butter and vegan cream cheese out of the fridge 20–30 minutes before you plan to mix. They should be soft enough to press a dent in but still cool to the touch.
Beat Until Smooth
In a stand mixer or with a hand mixer, beat 1/2 cup vegan butter and 8 oz vegan cream cheese on medium speed until creamy and completely smooth, 1–2 minutes. Scrape down the bowl to catch any bits clinging to the sides.
Sweeten & Flavor
Gradually add 2 to 2 1/2 cups powdered sugar, starting on low (to avoid a sugar cloud) and increasing to medium as it incorporates. Beat in 1 teaspoon vanilla extract. Stop when the frosting is fluffy and spreadable. If it seems too soft, chill it for 10–15 minutes; if it’s too thick, add a teaspoon of plant milk to loosen.
Prep the Cake Surface
Ensure the cake is completely cool. If it’s domed, you can level the top with a serrated knife (optional). For a cleaner look, gently brush away any loose crumbs.
Frost Like a Pro
Dollop the frosting onto the center of the cake and spread outward with an offset spatula or a butter knife. Aim for swoops about 1/4–1/2 inch thick. If you’re seeing crumbs pull through, apply a thin “crumb coat,” chill 10 minutes, then finish with a thicker final layer.
Optional Crunch
If you like texture, sprinkle 1/2 cup chopped walnuts or pecans over the top or press them lightly around the edges.
Set & Slice
For the cleanest slices, chill the frosted cake for 20–30 minutes to let the frosting set. Then slice with a warm knife (dip in hot water, wipe dry, and cut).

Tips, Swaps & Easy Variations

Flour Options: All-purpose flour gives a classic, tender crumb. Whole wheat pastry flour is a great swap for a slightly heartier bite while keeping the cake soft. Avoid regular whole wheat flour—it can be too dense here.
Sugar Choices: Coconut sugar leans less sweet with a toasty depth; brown sugar delivers a more classic, bakery-style sweetness. Both work beautifully.
Oil Matters: Coconut oil adds subtle richness; a neutral oil (like avocado or grapeseed) keeps flavors clean. If using melted coconut oil, ensure your “buttermilk” is room temp so the oil doesn’t seize.
Plant Milk Picks: Almond milk is mild, but oat, soy, or cashew milk are great too—just choose unsweetened to control the sweetness.
Date Distribution: If your dates are extra sticky, toss them with 1 teaspoon flour before adding to the batter. This helps them stay suspended instead of sinking.
Spice Level: Love a bolder spice? Add another 1/4 teaspoon cinnamon or a pinch more nutmeg. Keep the total nutmeg modest—too much can overpower the carrot.
Pan Flexibility: This recipe is written for a 9-inch round or square pan. For cupcakes, fill liners 2/3 full and start checking around 18–20 minutes. For a loaf pan, bake longer (often 45–55 minutes) and tent with foil if the top browns too fast.
Refined Sugar-Free Frosting: Prefer to skip powdered sugar? Use a cashew-maple frosting: blend soaked cashews with maple syrup, lemon juice, and coconut cream until silky (exact method in Notes). It’s luscious, not overly sweet, and pairs perfectly with the dates.
Make-Ahead Magic: This cake tastes even better the next day—the dates meld into the crumb, and the spices settle in. Bake a day ahead, cool, cover, and frost the next morning for peak flavor.

Serving & Presentation Ideas

Simple Finish: Keep it rustic with swoopy frosting and a sprinkle of cinnamon on top.
Bakery Look: Smooth the sides with a bench scraper and top with a neat ring of chopped nuts or finely chopped dates.
Light Garnish: Add a few delicate carrot ribbons (made with a veggie peeler) right before serving for a hint of flair.
Brunch Board: Cut into tidy squares and serve alongside fresh berries and hot coffee for a cozy, crowd-pleasing spread.

Frequently Asked Questions (FAQ)

1) Can I make this Date Carrot Cake gluten-free?
Yes—use a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour, and start checking doneness at the 28–30 minute mark. Texture will be slightly more tender but still moist.

2) How should I store the cake, and how long does it last?
Unfrosted: Wrap tightly and keep at room temperature for up to 2 days or refrigerate for up to 4 days.
Frosted: Because of the vegan cream cheese, store covered in the fridge for 4–5 days. For the best flavor and texture, bring slices to room temperature for 15–20 minutes before serving.

3) Can I freeze it?
Absolutely.

Unfrosted layer: Wrap in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then frost.
Frosted slices: Freeze slices on a sheet pan until firm, then wrap and store in a zip-top bag for up to 1 month. Thaw in the fridge; the frosting may need a gentle re-smooth with a knife.

4) Can I cut back the sugar or go fully refined sugar-free?
You can reduce the coconut/brown sugar to 1/3 cup without losing structure (the dates help sweeten), though the crumb will be a touch less moist. For a refined sugar-free route, keep the cake as written with coconut sugar and skip the powdered sugar frosting in favor of the cashew–maple frosting (soaked cashews + maple syrup + lemon juice + coconut cream) mentioned in the notes.

5) Will this work as cupcakes?
Yes. Fill liners about 2/3 full and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. You’ll get about 12 standard cupcakes. Cool fully before frosting.

6) Why did my cake turn dense or gummy?
Most often it’s from overmixing or too much moisture. Stir the batter just until combined, measure flour with the spoon-and-level method, and if your carrots are very wet, lightly pat them dry. Also, check that your baking powder and soda are fresh, and make sure your oven is fully preheated.

7) Can I add pineapple, raisins, or nuts?
Yes! Stir in 1/2 cup well-drained crushed pineapple, 1/3 cup raisins, or 1/2 cup chopped walnuts/pecans. Toss add-ins with 1 teaspoon flour first so they don’t sink. Extra moisture (like pineapple) may add a minute or two to the bake time—watch for that clean toothpick cue.

8) Can I reduce the oil or swap it?
You can replace up to half of the oil with unsweetened applesauce (so, 1/4 cup oil + 1/4 cup applesauce). Going 100% applesauce can make the cake rubbery. Use neutral oil or melted coconut oil; if using coconut oil, keep other wet ingredients at room temp so it doesn’t seize.

9) Is this recipe nut-free?
The cake itself is nut-free as written (skip optional nuts). For frosting, check labels on vegan cream cheese and butter to ensure they’re nut-free, and avoid the cashew frosting option if needed.

Wrap-Up & Serving Inspiration

You’ve got everything you need for a carrot cake that’s plush, warmly spiced, and naturally sweet—thanks to those chewy, caramel-like dates. The vegan “buttermilk” keeps the crumb tender, and the dairy-free cream cheese frosting brings that classic tangy finish without any fuss. It’s the kind of bake that feels special enough for a celebration but simple enough for a cozy weekend slice with coffee.

A few final serve-and-savor ideas:

Dust the finished cake with a whisper of cinnamon, or ring the edges with finely chopped nuts for a bakery look.
Make it party-ready by doubling the recipe and baking in two 9-inch pans for a stacked layer cake (add a crumb coat and chill before the final frosting).
Bake a day ahead if you can—the flavors deepen overnight, and the dates melt into the crumb in the best way.

If you try this Date Carrot Cake, I’d love to hear how it went—did you go classic with the cream cheese frosting or try the cashew-maple version? Any fun add-ins like pineapple or raisins? Drop your tweaks and questions in the comments so we can all bake smarter together. Happy baking, and enjoy every last cozy, spiced bite!