It’s actually quite hard to believe that this cake is refined sugar free, it just tastes so sweet and delicious!
I replaced the sugar in the sponge with dates and used honey in the cream cheese frosting, an easy switch without compromise on taste. It’s still delicious despite being not too sweet like other carrot cakes I’ve tried. The sponge is quite dense and has a lovely crunchy texture from the crushed walnuts. The frosting is extremely light and perfectly sweet because of the honey. It’s such a healthy recipe – you get your carrots, which are high in vitamin K (so your bones will be stronger), the nuts and eggs add protein, the dates help the body metabolize carbohydrates, protein and fats, and finally the cream and cream cheese provide you with an extra dose calcium and protein
I created this wonderful recipe was for two reasons. Number One being, my Mr. Gustav Carlson loves a good carrot cake, but told me that he was done with eating the sugary unhealthy kind and requested a more forgiving recipe. Unfortunately for him, I only had one (this one) on my blog which was filled with refined sugar – so with some research I was able to transform my unhealthy recipe into the one it is today. I hope he likes it! The Second reason is that my granny is a complete health fanatic. She doesn’t eat any sugar because she thinks that it is poison (and it probably is). Over the weekend we celebrated my Auntie’s birthday, the perfect opportunity to make this cake. My granny is never able to sample any of my creations because they are usually filled and covered in sugar (or poison!). She was delighted she finally had the chance to try some of my baking – AND she even scuffled down two slices. Mission accomplished!
Carrot Cake with Honey Cream Cheese Frosting (no added sugar)
Serves 10-15 people
Ingredients:
Carrot Cake:
- 300g pitted dates
- 230g grated carrots (that’s about 3 carrots)
- 400g plain flour
- 4 tsp baking powder
- 100g walnuts
- 100g unsweetened desiccated coconut
- the juice of 1 orange
- 300ml sunflower oil
Honey Cream Cheese Frosting & topping:
- 250g cream cheese
- 150g honey
- 250ml whipping cream
- a little orange zest
Method:
Sugar Free Carrot Cake:
- Preheat the oven to 180 degrees Celsius and grease two round 18cm/7 inch round baking tins. If you don’t have two, you could use one 20cm/8 inch round baking tin and then slice the cake in half.
- In a food processor, grind the dates down to a paste. If you don’t have a food processor, you could chop them up with a knife until they become a paste.
- In a large bowl, mix all of the cake ingredients together until a thick batter forms.
- Divide the batter in half and place each half in your prepared baking tins. Leave to bake for 40-45 minutes until golden brown and when you stick a toothpick through the sponge it comes out clean. Remove from the oven and leave to cool completely. Once cooled remove from baking tins.
Honey Cream Cheese Frosting:
- Whip the cream in a bowl until soft peeks form.
- In a separate bowl, whisk the cream cheese and honey together.
- Mix a little cream into the honey and cream cheese. Gently fold the remainder of the whipped cream into the honey and cream cheese. Leave to one side.
Assembly:
- Using a knife, flatten the tops of the sponges. Place your first sponge onto your serving plate. Spread some frosting over the top of the sponge. Place your next sponge on top of that one.
- Thickly spread frosting over the sides of the cakes using a flat knife. Spread the remainder of the cream over the top of the cake.
- Sprinkle orange zest over the top of the cake.
This article was written, and photographed by Ben Orkin. Visit benskitchenblog.com or his Instagram for more fantastic food!
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