Best Ever Refined Sugar Free Carrot Cake

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 delicious baked desserts. The recipe is slightly adapted after my delightful recipe of Caramel Carrot Cake.

The cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful light cream cheese and whipping cream frosting, and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this recipe with you all.

To make this cake refined sugar free, I have used natural sweeteners instead of regular sugar, dates for the cake layers and honey for the frosting. Beside being a refined sugar free dessert I have also tried to reduce the fat, so instead of canola oil I have used coconut oil as a healthier substitute and used light cream cheese for the frosting.

This carrot cake is for sure healthier, lower in calories and richer in nutrients than a classic carrot cake, but even though it is a refined sugar free cake it can not be considered a sugar free cake at all, as dates and honey definitely contain sugar. Therefore, I believe that this cake, as all the other cakes, should also be eaten in moderation to maintain a healthy diet.

How to make refined-sugar free carrot cake

Begin with preparing the refined sugar-free carrot cake layers. Preheat the oven to 350°F (180°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.

Next, make the date paste. Add dates and boiling water to a food processor or blender and blend until smooth.

Then, prepare the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Now, mix the wet ingredients. In a large bowl, beat eggs and date paste for a few minutes until creamy and lighter in color. Add coconut or vegetable oil and mix until well combined.

Gradually mix in the flour mixture, then fold in the grated carrots and toasted pecans using a spatula.

Then, bake the cake layers. Divide the batter evenly among the prepared pans and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool. Allow the pans to cool on a rack for 10 minutes, then remove the cakes and let them cool completely.

Prepare the cream cheese frosting. In a bowl, beat cream cheese, honey or maple syrup, and vanilla extract until smooth. Add cold whipping cream and continue mixing until stiff peaks form.

How to assemble the cake

Place one cake layer on a serving plate and spread with a little less than a third of the frosting. Repeat with the second layer and a little less than a third of the frosting. Add the third layer of cake. Use the remaining frosting to coat the top and sides of the cake evenly. Refrigerate for at least 1 hour or until ready to serve.

Prepare the date salted caramel sauce. Soak dates in boiling water for 10 minutes. Blend into a paste, gradually adding milk until the desired consistency is reached.

Add salt and vanilla extract and process until smooth.

Finally, decorate the cake. Garnish with toasted pecans, whipped cream, and peeled carrot curls.

Serve as is or drizzle with date salted caramel sauce. Hope you will try it out and if you do, don’t hesitate to share the photos with me on Instagram, would love to see how it turns out for you.

For other refined sugar-free desserts check our full collection of Refined Sugar-Free Recipes.

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Best Ever Refined Sugar Free Carrot Cake

4.83 from 17 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 16 servings

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

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Ingredients

  

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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!

Video

Nutrition

Serving: 1 slice out of 16Calories: 410kcalCarbohydrates: 38.3gProtein: 7.8gFat: 26.5gSaturated Fat: 16.9gCholesterol: 81mgSugar: 21.3g

Calories: 410kcal

Course: Dessert

Cuisine: American

Keyword: best carrot cake recipe, carrot cake, date caramel sauce, refined sugar free carrot cake