Do carrots really make you see in the dark? Or did Mythbusters debunk that one? I can’t remember so let me know in the comments of this sugar-free carrot cake I’ve made for you if it’s true or not. This is a super yummy healthy cake recipe that’s topped with date cream cheese frosting.
Last week I had carrots and bananas that both needed using up and two ideas. So I asked on Instagram if you wanted a cake or brownie recipe and you voted for cake! I guess the banana brownies will have to wait until later.
How do you make sugar free carrot cake?
Easy. Just like a normal carrot cake except you take out the sugar and replace it with a natural sweetener. I like to use fruit where I can in place of a sweetener, but my cake recipe already had carrots and I didn’t want to risk making it too dense!
So I used a mix of stevia and erythritol which measures like sugar. I bought the mix from my favourite brand, but any sugar-free substitutes that measure like sugar such as xylitol or a mix of erythritol and monk fruit sweetener will work well.
How did you make the date cream cheese frosting?
I love dates so much. I think of them as wee natural caramel sweets and I try to use them much as possible where I can!
Usually, cream cheese frosting is made with powdered sugar and you can get powdered erythritol but I already had dates and always prefer to use fruit over sweeteners if I can because it’s usually easier for most people to get and it gives our bakes such special flavours!
Make sure you cover the dates in boiled water for 10 minutes before making the frosting or they won’t be soft and will leave bug chunky dates in your cream cheese.
The sugar contained in dates has a very low GI so it doesn’t spike blood sugar levels. So it’s a good alternative to look into if that’s something that concerns you. I used 8 dates in this recipe and the frosting is sweet. But you could always leave out the dates entirely as the cake is sweet enough that the frosting doesn’t need to be.
I do go over why I use fruit in a lot of my bakes as a sweetener, the benefits of fruit compared to regular sugars and why think it’s a good option in my sugar free starter pack. So make sure to grab that if you haven’t already!
Do you have any tips for baking carrot cake?
- Make sure to line your cake pan or grease it well with a little butter so your cake doesn’t stick to the edges.
- Use freshly grated carrots for moisture. If you use pre-grated your cake will be dry!
- Make it a day ahead. Like soup, for some reason, carrot cake tastes better the next day.
If you made my carrot cake, show me!
I would love to see what you make so be sure to tag me on Instagram in any photos you take @iamskyskitchen and if carrot cake isn’t your favourite? Try one of my other sugar free cake recipes your next favourite is in there somewhere!
- 300 grams carrots shredded
- 4 eggs
- natural sweetener that measures like sugar (see note 1)
- 1 tsp vanilla vanilla extract
- 375 ml oil (flavourless, light oil , olive is too strong)
- 250 grams plain white flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 50 g chopped walnuts
Date Cream Cheese Frosting
- 8 soft pitted dates
- 30 ml freshly boiled water
- 50 grams butter, softened at room temperature
- 300 grams cream cheese
- 1 tsp vanilla extract
- Preheat your oven to 170°C (150°C Fan)
- Add the shredded carrot, egg, sugar substitute, vanilla and oil to a medium-sized mixing bowl. Use a wooden spoon or spatula to combine the ingredients together. Set aside.
- Sieve the flour into a separate bowl and mix in the baking soda, salt and cinnamon.
- Grab your wet ingredients from step 1 and pour them into the mixing bowl with the dry ingredients. Fold the cake batter together until you cannot see any dry flour. Don’t overmix at this point! Stop as soon as the flour is just incorporated.
- Pour the carrot batter into a lined and greased 20cm or 8” cake pan. Place in the preheated oven for 60 minutes or until a toothpick comes out clean.
- Cool the cake for 20 minutes in its cake tin before moving to a rack.
- While the cake is cooling, prepare the frosting.
Prepare the date frosting
- Pour freshly boiled water over the dates until just covered (use more if you need to) and leave to soften for 10 minutes.
- Add dates and their water to a food processor. Pulse until smooth then add the butter, cream cheese, vanilla and blitz until smooth and creamy.
Assemble the cake
- Once the cake has completely cooled, take a serrated knife and cut the cake in half so you have two layers. Don’t worry if it is not perfect, this takes practice and the frosting will cover any wiggly lines up!
- Fill the middle of the cake with roughly a third of the frosting then add the second layer. Cover the top of your cake with the rest of the icing and use a spatula to brush the icing around the edge if you wish.
- Top with finely chopped walnuts and enjoy!
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