Directions

1. Preheat oven to 350°F and grease or line a 9-inch springform pan with parchment paper.
2. Grate carrots using a box grater or food processor and set aside.
3. To a large mixing bowl, add brown sugar, Clebby’s Vegetable Oil, eggs, Greek yogurt or sour cream, and vanilla extract. Whisk to combine.
4. Whisk in flour, baking soda, cinnamon, ground ginger, and salt, and mix until the flour starts to combine. Fold in grated carrots and chopped dates
5. Pour batter into the prepared baking pan and transfer to the oven on a baking sheet.
6. Bake for 40 minutes, until the top is golden brown and an inserted toothpick comes out clean. Let the cake cool on a wire rack before frosting.
7. In a large mixing bowl add cream cheese and sugar. Beat until cream cheese is smooth and creamy, about 2 minutes.
8. Add heavy cream, vanilla extract, and salt. Beat again until whipped, about one to two more minutes. It will be light and fluffy when it’s done.
9. Once the cake has thoroughly cooled down, top it with the whipped cream cheese frosting and spread with an offset spatula. Top with toasted nuts.