Sticky Carrot, Ginger & Date Loaf With Citrus Glaze
From the Blog Author
Ingredients
- 2 cups grated carrots
- 1 cup pitted dates, chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon lemon zest
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf tin with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
In a large bowl, mix melted butter, brown sugar, eggs, milk, and vanilla until smooth.
Fold the grated carrots and chopped dates into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf tin and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
For the glaze, whisk together powdered sugar, orange juice, and lemon zest until smooth.
Drizzle the glaze over the warm loaf before serving.
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Frequently Asked Questions
How long can I store the Sticky Carrot, Ginger & Date Loaf, and what is the best way to keep it fresh?
The loaf can be stored tightly wrapped at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, wrap individual slices well and freeze for up to 3 months; thaw at room temperature before serving.
Can I substitute the dates in this recipe, and if so, what is a good alternative?
Yes, you can substitute the dates with an equal amount of dried figs or raisins for a similar texture and sweetness. Ensure any dried fruit you use is finely chopped before incorporating it into the batter.
My citrus glaze seems too thin; how can I thicken it for a better drizzle consistency?
If the glaze is too thin, gradually whisk in a little more powdered sugar, about one teaspoon at a time, until it reaches your desired consistency. Alternatively, you can let it sit for a few minutes as it will naturally thicken slightly as it cools.
