Ooey-Gooey Carrot Cake

• servings: MAKES ONE 9 X 13-INCH CA

Ingredients

1 pound carrots (6 to 8 medium)

1¼ cups (284g) sour cream

8 tablespoons (1 stick) unsalted butter

1½ tablespoons whole milk

Vanilla ice cream, for serving

4 large eggs

¾ cup (149g) vegetable oil, plus more for the pan

8 ounces Medjool dates (½ cup)

3¼ cups (390g) all-purpose flour

1 tablespoon plus 1 teaspoon ground cinnamon

1 tablespoon baking powder

½ teaspoon freshly grated nutmeg

1 teaspoon ground cloves

1½ cups (298g) granulated sugar

1¼ cups packed (267g) dark brown sugar

3½ teaspoons vanilla extract

1½ cups (192g) walnuts

Directions

DO SOME PREP:

• Position a rack in the center of the oven. Preheat the oven to 350°F.

• Grease a 9 x 13-inch baking dish with vegetable oil.

• Coarsely grate 1 pound carrots. Pit 8 ounces Medjool dates and slice crosswise roughly into thirds.

MAKE THE CAKE BATTER:

• In a medium bowl, whisk together 2½ cups (300g) all-purpose flour, 1 tablespoon plus 1 teaspoon ground cinnamon, 1 tablespoon baking powder, 1½ teaspoons salt, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground cloves.

• In a large bowl, add ⅜ cup (149g) vegetable oil, ¾ cup (149g) granulated sugar, and ¾ cup packed (160g) dark brown sugar. Add 3 large eggs and 2 teaspoons vanilla extract and whisk to combine.

• Add the dry ingredients to the wet ingredients in 3 additions, alternating with 1⅛ cups (284g) sour cream, beginning and ending with the dry ingredients.

• Add the grated carrots. Using your hands, coarsely crush 1½ cups (192g) walnuts directly into the bowl. Stir to incorporate.

• Transfer the batter to the prepared baking dish and smooth the top with an offset spatula.

33 MAKE THE OOEY-GOOEY AND BAKE:

• In a medium pot over medium-high heat, melt 8 tablespoons unsalted butter. Remove from the heat and whisk in the remaining ¼ cup (149g) granulated sugar and remaining ½ cup (107g) brown sugar. Add the remaining ⅞ cup (90g) flour. Stir to combine. Add 1½ tablespoons milk, 1 teaspoon salt, and the remaining 1½ teaspoons vanilla extract. Stir to combine. Add the remaining 1 egg and the sliced dates and stir to distribute

• While still warm, spread the ooey-gooey over the top of the batter.

• Bake until the cake is golden brown on the edges and a toothpick inserted into the lower, cakey part of the baking dish comes out clean, 45 to 55 minutes. The ooey-gooey toward the top should remain slightly, uhhh, ooey-gooey.

• Let cool in the pan for at least 30 minutes Cut the cake into squares and serve topped with vanilla ice cream.

Notes

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