Caramel Carrot and Date Cake

Ingredients

• Sugar - 1/2 cup
• Water - 1/2 cup
• All-purpose flour - 1 cup
• Baking soda - 1/2 tsp
• Salt - 1 pinch
• Egg - 2 whole
• Vanilla essence - 1/2 tsp
• Powdered sugar - 1/2 cup
• Vegetable oil - 3/4 cup
• Cinnamon powder - 1/4 tsp
• Carrot - 1 cup
• Dates - 1 cup
• Cashew nuts - 1/4 cup

Instructions

1. 1Preheat the oven to 375°F/180°C and grease a cake pan so the batter does not stick.
2. 2Make the caramel syrup by melting the sugar in a small saucepan until it is fully liquefied and turning amber, then carefully add the warm water and let the syrup boil for 5 minutes until it deepens to a dark brown color.
3. 3Sift the all-purpose flour with the baking soda and salt into a medium bowl and set the dry mix aside.
4. 4In a separate large bowl, beat the eggs, then whisk in the powdered sugar, vegetable oil, vanilla essence, and cinnamon powder until the mixture is smooth and glossy.
5. 5Grate the carrot and chop the dates; stir both into the egg mixture along with the prepared caramel syrup so everything is evenly combined.
6. 6Fold the cashew nuts into the wet mixture to add a little crunch.
7. 7Gently fold the dry flour mixture into the wet mixture until just combined, taking care not to overmix so the cake stays tender.
8. 8Transfer the batter into the prepared cake pan and bake at 375°F/180°C for 30 minutes, until the top is set and a tester inserted in the center comes out clean.
9. 9Remove the cake from the oven and let it cool on a wire rack; once it is cool, cut into pieces and serve.