Carrot cake and Dates bar

So my sister in law (erk I must get used to it) asked me to bake a carrot cake for her for raya. But I already preparing for a cheesecake so I told her I nanti. Nanti Shaleen bake.

This was the second time I bake using this recipe. The first one wasn't what I expected for. And that was 3 months ago. But I won't give up. I just though maybe I'd missed out somewhere so baked it again for the second time.

And it fails. Big time.

It was too spongy!! I don't know if that was what it should tasted like but I don't think carrot cake was supposed to be spongy macam sepan. There, sepan tau! So sila. I drew my line, just here.

And this on the other hand was my favourites. It was dense and full with nuts and dates. I know my Mom would love it and she did :)

The Bar

Adapted from Thepioneerwoman

1-½ cup Butter, Melted And Then Cooled

8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups

1-½ cup Walnuts, Chopped

1 cup Pecans, Chopped (optional)

2 cups All-purpose Flour

½ teaspoons Salt

¼ teaspoons Baking Powder

¾ cups Packed Brown Sugar

¾ cups White Sugar

4 whole Eggs At Room Temperature

1 teaspoon Vanilla

Preheat your oven to 350 degrees F.

2. Take 2 tablespoons of the melted butter and brush your pan (one 9×13 pan or two 8×8 pans), making sure to grease the sides as well.

3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)

4. Sift the flour, salt, and baking powder into a bowl. Set aside.

5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.

6. Add the eggs one at a time, mixing well after each addition.

7. Add in the vanilla.

8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.

9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.

10. Fold in dredged dates and nuts with the batter.

10. Pour the batter (it will be very thick) onto the buttered pan(s).

11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.