Best Ever Refined Sugar Free Carrot Cake

I am glad to share with you the Best Ever Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts. This Healthy Carrot Cake cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful frosting of light cream cheese and whipping cream and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this delicious recipe with you all.

To print the recipe check the full recipe on my blog:

#lowfatcarrotcake #refinedsugarfreecarrotcake #lowcaloriecarrotcake

0:00 – Intro
0:34 – Preparing date paste
1:04 – Grating the carrots
1:13 – Sifting dry ingredients
1:43 – Preparing the carrot cake batter
3:27 – Pan’s size
3:47 – Baking time
3:55 – Cream Cheese Frosting
4:39 – Assemble the cake
5:45 – Smooth the top and sides
5:52 – Using the teeth edge scraper
5:58 – Preparing the Date Salted Caramel Sauce
6:47 – Decorating the cake
7:24 – Enjoying the cake!

Makes about 12-16 servings

Refined sugar free carrot cake layers
10 oz (300g) pitted dates
1/2 cup (120g) hot boiling water
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
4 eggs
2/3 cup (150g) coconut oil/vegetable oil
1 tsp (5g) vanilla extract
1 cup (100g) pecans, toasted and chopped

Light Cream Cheese Frosting
17 oz (500g) light cream cheese, room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
1/3 cup (115g) Honey or maple syrup

Date Salted Caramel Sauce, optional
4 oz (120g) pitted dates
1/4 cup (60ml) hot boiling water
1/2 cup (120ml) milk
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt

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