Name: Sugar-free carrot cakes with date cream cheese frosting
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: Carrot cakes; 1/3 cup sultanas; 1/4 cup boiling water; 2 eggs; 3/4 cup (185g) powdered stevia; 1/4 cup (85g) rice malt syrup; 2/3 cup (140g) virgin coconut oil, melted; 2 teaspoon vanilla extract; 2 cup (340g) firmly packed coarsely grated carrot; 1/2 cup (60g) chopped pecans, roasted; 1 2/3 cup (250g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon ground allspice; 3 teaspoon ground cinnamon; 1 teaspoon ground ginger; Date cream cheese frosting; 125 gram dried pitted dates, chopped finely; 2 tablespoon boiling water; 250 gram cream cheese, softened; 125 gram butter, softened

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!

Makes 6

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

Carrot cakes

1/3 cup sultanas

1/4 cup boiling water

2 eggs

3/4 cup (185g) powdered stevia

1/4 cup (85g) rice malt syrup

2/3 cup (140g) virgin coconut oil, melted

2 teaspoon vanilla extract

2 cup (340g) firmly packed coarsely grated carrot

1/2 cup (60g) chopped pecans, roasted

1 2/3 cup (250g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground allspice

3 teaspoon ground cinnamon

1 teaspoon ground ginger

Date cream cheese frosting

125 gram dried pitted dates, chopped finely

2 tablespoon boiling water

250 gram cream cheese, softened

125 gram butter, softened

Method

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.