Sticky carrot & date cake with tahini maple icing

Add sticky dates and a salty-sweet icing to take the traditional carrot cake to new, delicious heights. Decorate with crumbled sesame snaps and pecans

Prep:25 mins
Cook:40 mins

Easy

Nutrition per serving

kcal 795
fat 38g
saturates 20g
carbs 103g
sugars 0g
fibre 4g
protein 7g
salt 1.34g

Ingredients

200g stoned dates
200g softened butter
4 eggs
2 tsp vanilla extract
300g self-raising flour
1½ tsp bicarbonate of soda
200g light muscovado sugar
2 tsp ground cinnamon
½ tsp ground ginger
¼ fresh nutmeg , finely grated
300g carrots (about 3), washed well and coarsely grated (no need to peel)
75g pecans , roughly chopped, plus a few whole to decorate
60g sesame snaps
100g soft cheese
1 tbsp tahini
200g salted butter , softened
600g icing sugar
1 tbsp maple syrup
1 tsp vanilla extract

Method

Put the dates in a bowl and pour over 200ml boiling water. Leave to soak for 30 mins.
Line the base and sides of two 20cm round cake tins with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Tip the dates and their soaking liquid into a food processor, then blitz to a purée. Add the butter, eggs, vanilla, flour, bicarb, sugar, cinnamon, ginger, nutmeg and a pinch of salt and blend to a smooth cake batter.
Put the carrots in a large mixing bowl and add in the cake mixture along with the chopped pecans, then fold everything together. Divide the mixture between the tins, then level the tops with a spatula. Bake for 45 mins until risen and golden brown. A skewer inserted into the centre should come out clean, if not, return to the oven for 5-10 mins. Leave to cool in the tin for 20 mins, then transfer to a cooling rack.
To make the icing, beat the soft cheese and tahini together until smooth, if the tahini is very thick, add a little soft cheese and beat until smooth before adding more. Add the butter, icing sugar, maple syrup and vanilla extract and beat again until you have a smooth, fluffy icing.
Place one of the cakes on a cake stand or plate and spoon a generous amount of the icing on top. Spread to the edges, then top with the other cake. Pile the rest of the icing on top and use a spatula or palette knife to work it over the top and down the sides until completely covered. Crumble the sesame snaps and mix with the whole pecans. Sprinkle in a ring on top of the cake. Will keep in a cool place for three days.