Looking for an Easy Carrot Cake recipe that’s not only simple but also delicious? Look no further! Packed with the perfect balance of sweet and spicy flavor with a moist texture and tender crumb!
Preheat the oven to 350°. Line a 13×9 baking dish with parchment paper. Set aside.
In a large bowl, sift the flour, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer, beat the sugar, oil, date paste, sour cream, and vanilla together until smooth.
Add the eggs one at a time, scraping the sides of the bowl in between.
Roll them between two palms until they resemble round balls. Cover the dough with a towel, and let it rest for 20 minutes.
With the mixer on the lowest speed, gradually add the flour mixture, mixing just until it is incorporated. Using a spatula, gently fold in the carrots and nuts, if using.
Pour the batter into the prepared baking dish. Bake 40-45 minutes or until a toothpick can be inserted into the center and comes out clean.
Set aside to cool for 15-20 minutes before inverting the cake onto a wire rack to cool completely before icing.