Dates – Carrot Cake

Caramel Syrup Preparation:

1. Heat sugar in a heavy bottomed sauce pan until dark brown and all melted. Swirl the pan occasionally.
2. Once the sugar is completely melted and bubbles start coming up and it has reached the desired dark brown color, switch off the heat and carefully pour the hot water to the caramel and mix well. Be careful, while adding hot water into the caramel, as it may splash and can cause burns.
3. Let it cool completely. Please make sure that the caramel is completely cooled, before adding this into the cake batter.

Cake Making - Initial Preparation:

1. Deseed and chop the dates into small pieces. Grate the carrot and set aside.
2. In a bowl, add in the chopped dates, grated carrot, broken cashews and sprinkle 1 ½ - 2 tablespoons of all-purpose flour, toss well. This helps to prevent sinking the fruits to the bottom of the pan. Set aside.
3. Grease a 9X9 inch square cake pan, and line it with parchment paper. Keep it aside.

Cake Making:

1. Preheat oven to 350°F.
2. In a bowl, sift together the all-purpose flour, baking powder and salt. Set aside.
3. In a large mixing bowl add sugar and eggs. Beat in medium speed until creamy for about 3-4 minutes.
4. Now add in the oil and beat until creamy for about 3-4 minutes.
5. Then add in the cooled caramel syrup, vanilla extract and beat until combined well.
6. Add in the flour mixture as batches and beat on low-medium speed until well combined after each addition. Don't forget to scrape down the sides of the bowl occasionally.
7. Add in the dates-carrot mixture, orange zest and gently fold them into the batter.
8. Pour the batter into the prepared baking pan, then level the top.
9. Tap the cake pans several times, to release the air bubbles.
10. Bake for 50-60 minutes or a wooden skewer inserted in center comes out clean.
11. Remove from oven and let the cake cool in the pan for 10 minutes.
12. Then remove the cake from pan and transfer to a wire rack and let it cool completely.
13. Serve on the next day.