Sugar-free carrot cakes with date cream cheese frosting

These delicious little carrot cakes make the perfect after school snack. The kids won't even know they're sugar-free!
carrot cake recipes
1H 15M


Carrot cakes
Date cream cheese frosting


1.Preheat oven to 180°C. Grease a 6-hole (3/4-cup) texas muffin pan well.
2.Place sultanas in a small heatproof bowl, pour over the boiling water; stand 10 minutes.
3.Meanwhile, whisk eggs, stevia, syrup, oil and extract in a small bowl with an electric mixer about 5 minutes. 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.
4.Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
5.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.

You will need about 2 1/2 medium carrots to make 2 cups grated carrot.


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