May I introduce to you The Best Less Sugar Carrot Cake?
Carrot cake is one of those cakes that just seems meant to be healthy. And there is nothing like a really healthy cake, one you can completely indulge in without any guilt or second thoughts.
That is why I developed this recipe – and I am so excited to share it with you guys!
So, first up, the secret to removing most of the sugar is dates and raisins. At first I was convinced that the dates and raisins would influence the taste dramatically… and probably ruin the cake. But! The substitution works perfectly. The dates and raisins are super nutritious, so not only do they replace the refined sugar with something less hard on the waistline and pancreas, but they also provide extra vitamins, minerals and fibre!
Before I give you the recipe, let’s just run though the process real quick. First off I usually soak the raisins and dates. They need to get blended smooth, so this helps to soften them up. However, if you do not have time for this and your blender is powerful, you can skip the soaking.
Next up I make sure that all of my ingredients are at room temperature. This means taking the eggs and milk out of the fridge.
When I am ready to start baking, I turn on the oven and put in the pecan nuts reserved for the topping. This way they can toast while the oven preheats.
Then make the batter step by step, and bake. Once baked, it is important to allow the cake layers to cool completely before assembling and icing the cake.
And then you will have…..
The Best Less Sugar Carrot Cake
The Best Less Sugar Carrot CakePrint This
- 1 ½ cups olive oil
- 1 cup raisins
- 1 cup chopped dates
- 5 separated eggs
- ½ cup brown sticky sugar
- 3 tablespoons vanilla essence
- 2 ½ cups cake flour
- 1 teaspoon cinnamon
- Dash of ground cloves
- 1 teaspoon nutmeg
- 2 cups packed grated carrots
- ¾ cup chopped pecan nuts (you can also use walnuts)
- 2 ¼ teaspoons baking soda
- 1 ¼ teaspoon bicarbonate of soda
- 1 teaspoon apple cider vinegar or lemon juice
- ½-1 cup of milk
- Cream Cheese Icing with Toasted Nuts Ingredients:
- 250 grams cream cheese
- 250 ml cream
- 1 cup chopped & toasted pecan nuts
Note: If you have time, you can soak the raisins and chopped dates in a small amount of warm water for a few hours. This will soften them and make them easier to macerate in a food processor / blender. However, if you do not have time for this, but have a powerful blender, you can skip the soaking.
1. Preheat oven to 350oF.
2. Spray or grease two 9 inch cake tins
3. Combine olive oil, chopped dates and raisins and macerate to a smooth consistency in a blender or food processor, or use a blender stick.
4. Add the sticky sugar and egg yolks and beat until creamed, 10-15 minutes.
5. In a separate bowl beat the eggs whites until they form peaks.
6. Combine the two bowls, add the vanilla essence, and gently fold.
7. Sift in dry ingredients and add the grated carrots and chopped nuts.
8. Combine the milk, raising agents and apple cider vinegar in a jug or cup and pour into the mixture. Gently fold until just combined.
9. Pour into greased cake tins and bake at 350oF for approximately 30 minutes or until a toothpick inserted comes out clean.
10. Remove from the oven and leave to cool on a wire baking wrack.
11. Remove from tins once cooled.
Method for Making The Cream Cheese Icing
1. Place chopped pecans onto a baking sheet and roast gently in the over on medium low for about 15-20 minutes.
2. Beat the cream until it forms peaks.
3. Add the cream cheese and fold gently.
Putting the Cake Together
1. Using a bread knife, carefully slice the tops of the cake layers. This will ensure that they stand nicely on top of each other and that the very top of the cake will be flat.
2. Place one layer onto a plate or cake stand. Spread a nice thick layer of icing.
3. Place the other layer on gently.
4. Ice the rest of the cake.
5. Sprinkle and pack the pecan nuts onto the top and sides.
Slice and enjoy!