Sugar-free carrot cakes with date cream cheese frosting
⅓ cup sultanas
1/4 cup boiling water
185g powdered stevia
85g rice malt syrup
140g virgin coconut oil, melted
2 tsp vanilla extract
340g firmly packed coarsely
60g chopped pecans, roasted
250g self-raising flour
1/2 tsp bicarbonate of soda
1 tsp ground allspice
3 tsp ground cinnamon
1 tsp ground ginger
Date cream cheese frosting
125g dried pitted dates, finely chopped
2 tsp boiling water
250g cream cheese, softened
125g butter, softened
Preheat oven to 180°C.
Grease a 6-hole (3/4-cup) texas muffin pan well.
Place sultanas in a small heatproof bowl, pour over the boiling water; stand 10 minutes.
Meanwhile, whisk eggs, stevia, syrup, oil and extract in a small bowl with an electric mixer for about 5 mins.
Transfer mixture to a large bowl; stir in carrot, sultanas and soaking liquid, then pecans and sifted dry ingredients.
Divide mixture evenly into muffin pan holes.
Bake for 35 mins or until a skewer inserted into the centre comes out clean. Stand in pan 5 mins before turning, top-side up, onto a wire rack to cool.
Meanwhile, make frosting: process dates and the boiling water until almost smooth, scraping down the side of the bowl. Add cream cheese and butter; process, scraping down the side of the bowl, until frosting is light and fluffy.
Spread frosting over cakes.