Coconut Carrot Tea Cake

Makes one 9" x 5" cake

This is an oil based cake, meaning it will actually improve in moistness over the first few days after baking. If on day 3 or 4 you decide you want to switch things up and unlock an entirely new vibe, by all means please fry a slice in butter, in a non-stick skillet until golden brown and crisp. You will freak, I promise.

Active Time: 25 Mins

Total Time: 1 hr 45 mins

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  • 4 medium carrots (about 6 ½ ounces)


  • ¾ cup vegetable oil, plus additional for greasing the pan
  • 3 ounces pitted dates
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 ½ teaspoons kosher salt
  • ⅔ cup granulated sugar
  • ⅔ cup dark brown sugar
  • 2 teaspoons vanilla extract
  • ¾ cup coconut milk, from a well-shaken can
  • ⅓ cup sweetened shredded coconut, packed
  • 1½ tablespoons Turbinado sugar (optional)


  • 2 large eggs plus 1 large egg white

1. Preheat oven to 350 degrees with a rack in the center:

  • Lightly grease a 9” x 5” loaf pan with vegetable oil. Cut a piece of parchment paper to line the pan, leaving a 1-inch overhang on the two long sides.

2. Do some prep:

  • Peel 4 medium carrots. Coarsely grate on the large holes of a box grater and measure 1¼ packed cups.
  • Thinly slice 3 ounces pitted dates.

3. Mix dry ingredients together:

  • In a medium bowl, whisk to combine 1¾ cups all-purpose flour, 2 teaspoons baking powder, 2½ teaspoons ground cinnamon, 1½ teaspoons ground cardamom, and 1½ teaspoons kosher salt.

4. Make the batter:

  • In a large bowl, whisk together ⅔ cup granulated sugar, ⅔ cup dark brown sugar, ¾ cup vegetable oil, 2 large eggs plus 1 large egg white, and 2 teaspoons vanilla extract until homogenous and lightened, about 1 minute. Whisk in ¾ cup coconut milk. (If your coconut milk is separated, transfer it to a medium bowl and whisk it well to bring it back together.)
  • Gradually add dry ingredients to the wet ones, whisking until combined.
  • Switch to a spatula, and stir in the grated carrots, sliced dates, and ⅓ cup firmly packed sweetened, shredded coconut. Mix until combined and scrape batter into the prepared loaf pan.

5. Finish and bake cake:

  • Sprinkle the top of the batter with 1½ tablespoons turbinado sugar or granulated sugar. Transfer to the oven and bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes to 1 hour 35 minutes. Let rest in the pan for 10 minutes, lift onto a cooling rack, and remove parchment paper. Let cool before slicing.

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