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).
Looking for more inspiration?
You can check some of my other naturally sweetened recipes, such as this Orange & Chocolate no-bake tart, Chocolate Bundt Marble Cake or Chocolate & Coconut Mini Tarts, or these raw Chocolate, Orange & Hazelnuts Mini Cheesecakes.
Or, see all my recipes here.
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Recipe for the Carrot Cake with Cream Cheese Frosting
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Author: LUCIA MARECAK
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.
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