Carrot Cake with Chocolate and Dates


I don’t make cakes very often, partly because they get eaten so quickly in this house.  However, when the in-laws come for an extended visit, you have to observe as many of the social niceties as you can manage, including serving a proper dessert after dinner. Wal loves carrot cakes, so I have many carrot cake recipes, but this one is a favourite with the sprogs because I put chocolate bits in it.


  • 3/4 c plain flour
  • 1 1/4 wholemeal SR flour
  • 1/2 t baking powder
  • 1 c raw caster sugar
  • 1/2 t freshly ground nutmeg
  • 1 1/2 c grated carrot, firmly packed
  • 1/3 c slivered almonds, toasted
  • 1/2 c dried dates, finely chopped
  • 150 g dark chocolate bits
  • 1 c macadamia oil
  • 3 eggs, lightly beaten

Line 24 cm springform cake tin.  If you use a different style of tin as I did this time (in this case a small Angel Food Cake tin) you may need to use the old fashioned method of lining your tin: a thin layer of butter over the tin’s surface followed by a thin dusting of flour.

Sift dry ingredients together in large bowl.  Add remaining ingredients and mix til fully integrated. Spoon into prepared tin and spread evenly.  Cook in moderate oven for 50-60 minutes or until a skewer comes out clean.  Leave to cool for 10 minutes before turning cake out of tin.

 Once completely cool, ice with vanilla icing.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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