Carrot Cake with Cream Cheese Icing

  • 1 cup white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/3 teaspoons baking soda
  • 1 1/3 teaspoons cinnamon
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • 2 teaspoons water
  • 1/3 cup chopped dates
  1. Cream together sugar, vegetable oil, eggs and salt.
  2. Add dry ingredients and mix to incorporate.
  3. Add vanilla and grated carrots. Mix well.
  4. Finely chop dates into a small microwave bowl and add the water. Heat for 45 seconds. Remove and mash with a fork. You may need to heat just a few more seconds if they are not soft. 
  5. Add softened dates to the carrot mixture. 
  6. Pour batter into a greased 9x13 pan. Bake in 300ºF oven for 1 hour. 
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  1. Beat all ingredients together very well until you have a whipped smooth frosting. 
  2. Frost completely cooled cake. 
This cake keeps well in the refrigerator for 3-4 days, and freezes very well. A great dessert to have on hand in the freezer. 


  1. Oh yes! Delicious it is ! Thank you so much !

  2. Oh my goodness, I love that you used dates in your carrot cake! What a great idea, since I love them!

  3. This truly is the best carrot cake recipe ever!! The addition of dates make this cake so moist and dark. The cream cheese icing tops it off to make a really wonderful dessert! Have ready in the freezer for drop by guests! (That's what I do!)

    1. Last comment was from me! Rhoda

    2. Love your comments....especially because this recipe came to me from you from a Winnipeg friend. Isn't that typical of the traveling recipes. Love ya Rhoda.

  4. Made this this morning for a daughter and grandchildren visit and it was quick to put together, baked beautifully and was VERY YUMMY!!

    1. I'm so glad to hear that. It's always nice to hear that a recipe was enjoyed.