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

Ingredients

  • 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

Instructions

  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.

Assembling: 

  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. 

Notes

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!

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. 

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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