Turmeric Date Carrot Cake

Turmeric date carrot cake. It even rhymes!

I’ve been working my way through Benjamina Ebuehi’s The New Way to Cake and recently made her Golden Turmeric Cake. The golden yellow color came out so beautifully that it inspired me to try incorporating turmeric in other baking recipes, for both the color and the flavor.

(As an aside, if you’re looking for a new cookbook with creative takes on cake recipes, I highly recommend you check out this book!! If you’re a fan of The Great British Baking Show, you’ll know she was a contestant in season 4 of the show (on American Netflix). She was amazing then, and her book of cakes is amazing now.)

With a little experimenting one day, I developed this lovely snacking cake which is light, fluffy, and captures that glowing golden color.


  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup sunflower oil (or other veg oil)
  • 2 eggs
  • 1 tsp baking soda
  • 1 cup shredded carrots
  • 8-10 small chopped dates
  • 1 1/2 tsp turmeric
  • 1/2 tsp ginger
  • Pinch of salt


  1. Pre-heat oven to 350F.
  2. Combine all ingredients into a large bowl and whisk together until evenly mixed.
  3. Line an 8″x8″ pan with parchment paper and pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean. Enjoy!

2 thoughts on “Turmeric Date Carrot Cake

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