Sugar-free carrot cakes with date cream cheese frosting

Prep 0 h : 30 m
Cook 0 h : 45 m


  • ⅓ cup sultanas

    1/4 cup boiling water

    2 eggs

    185g powdered stevia

    85g rice malt syrup

    140g virgin coconut oil, melted

    2 tsp vanilla extract

    340g firmly packed coarsely

    grated carrot

    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.