Syrup cake with dates and carrots

  • 45 minutes
  • 1 cake (8-10 people)


  • 100 g butter (soft)
  • 100 g flour
  • 30 g sugar
  • 1 vanilla pod
  • 1 banana (ripe)
  • ½ dl Jakobsens Agave Syrup - Dark
  • 2 eggs
  • 200 g wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 200 g dates (soft)
  • 3 dl water
  • 150 g carrots (or squash)


1. Beat the butter, brown sugar and sugar well together.

2. Split the vanilla pod, scrape out the seeds and keep the empty pod.

3. Mash the banana with a hand blender and whip it with vanilla seeds and Jakobsens Agave Syrup. Mix with the butter/sugar mixture until smooth. Beat eggs into the batter one at a time.

4. Sift together the flour, baking powder and bicarbonate of soda in a bowl and fold into the dough with a pastry scraper.

5. Put the stoned dates, water and vanilla pod in a saucepan and simmer for about 10 minutes. Remove the pan from the heat, remove the vanilla pod and mash the dates with a hand blender.

6. Peel the carrots, grate them finely and add them to the dough together with the dates.

7. Pour the batter into a greased rimmed baking dish (approx. 1½ l or a springform pan of approx. 25 cm).

8. Bake the cake on the middle oven rack at 180 degrees for about 45 minutes. Check with a toothpick to see if it is cooked through. If there is raw dough on the toothpick, it needs to bake a little longer.

Cool the cake in the tin and turn out onto a baking tray.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here