Wholegrain & Sugar-free Carrot Cake with Cream Cheese Frosting

by Lucia

This Carrot Cake with Cream Cheese Frosting is made with the wholegrain rye flour, it’s sugar-free, I used dry dates to sweeten the cake and some extra rice syrup for the cream. The sweetness is at a moderate level, if you wish to make it sweeter, you can add more dates. (it will make the cake more moist too).

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Recipe for the Carrot Cake with Cream Cheese Frosting

Carrot cake with Cream Cheese Frosting - wholegrain & Sugar-free

This Carrot Cake with Cream Cheese Frosting is made with the wholegrain rye flour, it’s sugar-free, I used dry dates to sweeten… All Recipes Wholegrain & Sugar-free Carrot Cake with Cream Cheese Frosting European Print
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • For the Cake:
  • 100 g dry dates, pitted
  • 3 eggs
  • pinch of salt
  • 115 g (3 medium size) carrots, grated
  • 100 g wholegrain rye flour
  • 100 g cashews
  • 85 g + extra 3 tbsp of milk (I used rice one, because it's naturally sweeter)
  • 50 g plant oil (except olive oil)
  • 1,5 tsp baking powder
  • 1,5 tbsp juice of fresh lemon
  • .
  • for the cream:
  • 500 g Philadelphia cheese
  • 85 g dates + 3 tbsp of milk
  • 1 tbsp rice syrup
  • 2 tbsp fresh lemon juice


  1. Preheat oven to 180 degrees celsius and grease the baking pan. Mine was 19 cm diameter.
  2. Make cashew flour - place cashews into a food processor and blend until you get almost a flour consistency. Empty the food processor after.
  3. Soak dry dates in a hot water for about 15 minutes. Then, place the dates only (without that water) into a food processor, you can add 3 tbsp of milk and blend it until completely smooth. 
  4. Put 3 whole eggs into a bowl, add a pinch of salt, and by using a hand mixer (or kitchen robot), beat it (at the maximum speed), into a perfect airy foam.
  5. add blended dates and combine them into eggs by using a hand mixer- on a minimum speed. (for about 15-20 seconds)
  6. Then, add milk, oil, and continue beating (at minimum speed) until all is well combined. (about other 15-20 seconds)
  7. Add the flour, cashews (flour), grated carrots, baking powder, lemon juice. Incorporate it well and gently into the batter by using a large spatula – fold from the bottom up to the sides. Do not stir or mix the batter quickly and do not over-work it.
  8. Grated Carrots example:
  9. Then, pour the batter into prepared baking pan, and bake for 20 minutes at 180 degrees celsius, then lower the heat to 165 degree for other 20/25 minutes, or until golden on top and baked through (Tip: use a wooden stick if it's baked). 
  10. In the meantime, take the Philadelphia cheese or any other cream cheese out of the fridge. (It should be at a room temperature, when preparing the frosting).
  11. Soak again the dry dates for about 15 minutes  and place the dates only (without that water) into a food processor. Add again, 3 tbsps of milk and blend until completely smooth.
  12. Place into a bowl the cheese and dates, add a spoon of rice syrup and the lemon juice and combine all with a hand mixer (at the minimum speed). Stop immediatelly when all is well combined,. This doesn't take long, a few seconds only. If needed, adjust the sweetness by adding more rice syrup. Put aside into a fridge until you use it for assembling the cake.


  1. When assembling, the cake need to cool down to a room temperature. 
  2. Then, cut the cake horizontally into 2 same parts. 
  3. spread the frosting with a spatula or with a pastry bag on the first level. 

4. Place the second layer cake on the cream:


5. Spread again the cream on the cake by a spatula. 

6. Decorate with some chopped nuts. 


This cake is naturally sweetened and made with the wholegrain rye flour. Spelt flour should work well with the recipe too. The sweetness is at a moderate level, if needed, add more blended dates into the batter. To make the cake lactose-free, use plant based milk and lactose-free Philadelphia or any other lactose-free cream cheese.

Let me know if you tried this Carrot Cake with Cream Cheese Frosting in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!


Hi there! My name is Lucia, I am a Recipe Developer, Food Blogger and Food & Lifestyle Photographer. I am passionate about creating healthy recipes and mindful photography. 

If you are looking for a space to express your creativity and learn how to make beautiful images,  join my Instagram Photography challenges and sign up for my free newsletter, where  I share exclusive hints&tips, behind the scenes and much more.

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