Best Ever Refined Sugar Free Carrot Cake

4.85 from 20 votes

I am glad to share with you this amazing 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.

Servings servings

Prep Time 40

Cook Time 15

Total Time 55

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Ingredients

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 ½ tsp (6g) baking powder
1 ½ 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 ½ 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

Instructions

Prepare the refined sugar free carrot cake layers.

Preheat the oven to 350F (180C). Grease and line with parchment paper three 8 inch (20 cm) round cake pans.
Add dates and boiling water to a food processor or bowl of a blender and process until it turns into a paste.
In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl add eggs with date paste and mix for a few minutes until creamy and lighter in color.
Add coconut or vegetable oil, vanilla extract and mix until well combined.
Gradually mix in flour mixture.
Using a spatula, incorporate the grated carrot and toasted pecans.
Pour the batter evenly into the prepared pans.
Bake for about 15-20 minutes until a toothpick inserted into the center comes out clean.
Let pans cool on a cooling rack for 10 minutes.
Remove the cakes from the pan and let them cool completely.

Prepare the cream cheese frosting.

In a bowl mix the cream cheese with honey or maple syrup and vanilla extract until smooth.
Add cold whipping cream.
Continue mixing until stiff peaks form.

Assemble the cake.

Place one cake layer on your serving plate. Evenly spread with a bit less than a third of the frosting.
Add the second layer of cake. Evenly spread with a bit less than a third of the frosting.
Add the third layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
If you want to add a decorative touch, gently run a zig-zag scraper along the outer edge of the cake for a beautiful textured pattern. Refrigerate for at least 1 hour or until ready to serve.

Prepare the Date Salted Caramel Sauce.

Add dates and boiling water into a bowl and let soak for 10 minutes. Transfer to a food processor or bowl of a blender and process until it turns into a paste. Gradually add milk to reach desired consistency.
Add salt and vanilla extract and process to combine.
Pour the caramel sauce in a bowl.
Decorate the cake with toasted pecans, whipped cream and peeled carrot curls.
Serve as is or with date salted caramel sauce if desired. Enjoy!