Sugar-Free Carrot Cake
Carrot cake is one of my favourite desserts, and I have a great craving for it! I enjoy the flavour of the nuts, dried fruits, and spices, as well as the frosting. The problem is that this cake can be incredibly fattening and high in sugars, which makes me feel pretty heavy after consuming just one piece, so I created a sugar-free carrot cake that is full of goodness!The bananas are an excellent substitute for eggs, and I used maple syrup, bananas, and dates instead of sugar. My partner dislikes carrot cake, but he enjoys banoffee cake, so I used three bananas in the recipe, and he liked it.Serve with Blackberry Limeade Fizz for a more delightful treat. Have a good time!
Ingredients
- 2 cups whole wheat flour (or substitute all-purpose flour for a lighter texture)
- 3 teaspoons baking powder brand new
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup pecans roughly chopped (plus extra halves for topping)
- ½ cup almonds roughly chopped
- 3 large carrots (approximately 300g / 10.5oz), peeled and finely grated
- 2 large bananas well mashed (or three if you love the taste!)
- 1 cup Medjool dates pitted and puréed
- ½ cup coconut oil melted
- ½ cup plain yogurt (use coconut yogurt for a dairy-free/vegan version)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon (juiced) (for the cake)
- ½ cup raisins finely chopped
- 2 large organic eggs fresh ; whisked
For the Frosting:
- 1 cup raw cashews soaked for at least 2 hours, drained and rinsed
- 1 tablespoon lemon (juiced) (for the cake)
- 2 tablespoons liquid coconut oil
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Set aside a round 8-inch cake pan lined with parchment paper.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a mixing dish.
- Thoroughly combine the nuts (not too much as you don’t want to powder them) or lightly chop them in a food processor, then add to the dry mix and set aside.
- In a separate large mixing bowl, combine the grated carrots and mashed bananas. Set aside.
- Blend the dates with the liquid coconut oil. When the mixture is uniform, add it into the carrot-banana mixture and stir everything together. Add the maple syrup, yoghurt, raisins, vanilla extract, half a lemon juice, and whisked eggs (optional).
- Fold the dry flour-nut mixture into the wet carrot-banana mixture, stirring gently until just combined. The batter should be thick and moist — do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean. If using a 9x5 inch loaf pan instead, bake for 50-55 minutes.
- Remove from the oven and set aside to cool.
While the cake is in the oven, whip together the icing:
- Blend the soaked and drained cashews in a high-speed blender for 1-2 minutes until completely smooth and paste-like. Add 1-2 tablespoons of water if needed to help the blender process.
- Add the melted coconut oil, lemon juice, vanilla extract, and maple syrup to the blended cashews and blend again until silky smooth. Transfer to a bowl and place in the freezer for 15-20 minutes, stirring every 5 minutes, until the frosting thickens to a spreadable consistency.
- Then, before serving, spread the frosting evenly over the cake and top with pecan halves.
Nutrition
Calories: 456kcalCarbohydrates: 51gProtein: 9gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 32mgSodium: 376mgPotassium: 555mgFiber: 7gSugar: 25gVitamin A: 3104IUVitamin C: 5mgCalcium: 145mgIron: 3mg
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