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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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