Healthy Date-sweetened CARROT CAKE, which tastes AMAZING! (No Sugar added)

Share

This naturally sweet date-sweetened carrot cake will not disappoint you, I promise! It tastes AMAZING!! This cake pairs really well with toasted walnuts. This cake does not taste bland or weird. It’s perfect!

 

healthy date sweetened carrot cakeHealthy Date-sweetened Carrot Cake 

Ingredients:

  • 10 oz pitted Dates (or dried apricots/raisins)
  • 1/2 cups Hot water
  • 3 eggs
  • 1/2 cup or 1 stick (4 oz) Butter, melted
  • 1 teaspoon Vanilla extract
  • 10 oz Shredded carrot (I used 5 oz carrot juice and 5 oz carrot pulp)
  • 1 1/2 cup Organic flour (All-purpose einkorn flour, Wheat, Cassava flour, or Oat flour)
  • 2 teaspoon Cinnamon powder
  • 1/2 teaspoon Nutmeg powder
  • 2 teaspoon Cream of tartar (or baking powder)
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 1 cup Toasted Walnuts, chopped (I didn’t add, but recommended)

Frosting:

  • 5 oz Pitted dates (I used 5 oz Date paste)
  • 1/4 cup Hot water (I used 1/4 cup organic Whipping Cream)
  • 8 oz Organic Cream cheese, at room temperature
  • 1 tsp fresh Lemon zest
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt
  • 1 Tbsp Half-and-half (I used 2 Tbsp Hot water instead)

Topping (optional):

Roasted walnuts, pecans, raw cacao nibs, raisins, goji berries (I used oil-roasted walnuts)

How to make a healthy date-sweetened carrot cake:

1. Preheat oven to 350 F. Adjust oven rack to the middle position.

2. Prepare a 9-inch round baking pan. Line it with a parchment paper and grease it with melted butter or vegetable oil.

3. Pour hot water over 10 oz pitted dates. Cover and set aside for 10-15 minutes.

4. Pour the soaked dates along with soaking liquid into a food processor. Blend until smooth.

5. Add eggs, melted butter, and vanilla to the food processor. Blend until well combined, about 20 seconds.

7. You can add the shredded carrots (or pulp and juice) to the food processor if your food processor is large enough. Otherwise, you can mix it in later.

6. In a separate large bowl combine the flour of your choice, cinnamon, nutmeg, baking soda, baking powder (or cream of tartar), salt, and walnuts. Mix well.

7. Pour the date mixture over the dry ingredients. Add the carrot (if you didn’t add yet). Combine everything well.

8. Pour the batter into the baking pan and smooth the top with a silicone spatula.

The cake batter is ready!

9. Bake for about 35-40 minutes. The cake is ready when the toothpick inserted into the center of the cake comes out clean with only a few crumbs sticking to it.

10. Cool the cake for about 2 hours before cutting it.

How to make the frosting:

1. Cover 5 oz pitted dates with 1/4 cup hot water/ Let soak for 10 minutes. (Since I used date paste, I didn’t soak it and added 1/4 cup of whipping cream instead of water.)

2. In a food processor, blend the dates and soaking water until really smooth.

3. Add cream cheese. Blend. Scrape the sides with a silicone spatula and blend again until well combined.

4. Add lemon zest, vanilla, salt, half-and-half (or water)/ Blend until well combined. The frosting is ready.

5. Once the cake cools down completely, cut it cross-wise making two round cakes. Spread the frosting over one cake half and place the other half on the top. Frost the top of the cake with the remaining frosting.

6. In a greasy skillet where you melted the butter for cake, add 2 handfuls of chopped walnuts. If the pan is not greasy, add about 2 tsp butter or ghee and melt. Roast the walnuts until fragrant. Oil-toasted walnuts taste incredibly amazing! When the walnuts cool down, use them as a topping. You can use another topping if you wish.

7. Last, but important step! Let the cake chill in the refrigerator overnight! It’s even tastier after it chills for a day. If you can’t wait so long, then chill for 30-60 minutes at least. I didn’t like the cake when I tried it while it was warm. I liked it more when it chilled for 2 hours. After 10 hours it tasted even better! So, let it chill well before serving!

Bon appetit!

Healthy Date-sweetened Carrot Cake 

Ingredients

  • 10 oz Pitted dates
  • 1/2 cups Hot water
  • 3 eggs
  • 1/2 cup or 1 stick Butter melted
  • 1 teaspoon Vanilla extract
  • 10 oz Shredded carrot I used 5 oz carrot juice and 5 oz carrot pulp
  • 1 1/2 cup Organic flour All-purpose, Wheat, Cassava, or Oat flour
  • 2 teaspoon Cinnamon powder
  • 1/2 teaspoon Nutmeg powder
  • 2 teaspoon Cream of tartar or baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 1 cup Toasted Walnuts chopped (I didn't add, but recommended)

Frosting:

  • 5 oz Pitted dates I used 5 oz Date paste
  • 1/4 cup Hot water I used 1/4 cup organic Whipping Cream
  • 8 oz Organic Cream cheese at room temperature
  • 1 tsp fresh Lemon zest
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt
  • 1 Tbsp Half-and-half I used 2 Tbsp Hot water instead

Topping (optional):

  • Roasted walnuts or pecans, raw cacao nibs, raisins, or goji berries (I used oil-roasted walnuts)

Instructions

  • Preheat oven to 350 F. Adjust oven rack to the middle position.
  • Prepare a 9-inch round baking pan. Line it with a parchment paper and grease it with melted butter or vegetable oil.
  • Pour hot water over 10 oz pitted dates. Cover and set aside for 10-15 minutes.
  • Pour the soaked dates along with soaking liquid into a food processor. Blend until smooth.
  • Add eggs, melted butter, and vanilla to the food processor. Blend until well combined, about 20 seconds.
  • You can add the shredded carrots (or pulp and juice) to the food processor if your food processor is large enough. Otherwise, you can mix it in later.
  • In a separate large bowl combine the flour of your choice, cinnamon, nutmeg, baking soda, baking powder (or cream of tartar), salt, and walnuts. Mix well.
  • Pour the date mixture over the dry ingredients. Add the carrot (if you didn't add yet). Combine everything well.
  • Pour the batter into the baking pan and smooth the top with a silicone spatula.
  • Bake for about 35-40 minutes. The cake is ready when the toothpick inserted into the center of the cake comes out clean with only a few crumbs sticking to it.
  • Cool the cake for about 2 hours before cutting it.

How to make the frosting:

  • Cover 5 oz pitted dates with 1/4 cup hot water/ Let soak for 10 minutes. (Since I used date paste, I didn't soak it and added 1/4 cup of whipping cream instead of water.)
  • In a food processor, blend the dates and soaking water until really smooth.
  • Add cream cheese. Blend. Scrape the sides with a silicone spatula and blend again until well combined.
  • Add lemon zest, vanilla, salt, half-and-half (or water)/ Blend until well combined. The frosting is ready.
  • Once the cake cools down completely, cut it cross-wise making two round cakes. Spread the frosting over one cake half and place the other half on the top. Frost the top of the cake with the remaining frosting.
  • In a greasy skillet where you melted the butter for cake, add 2 handfuls of chopped walnuts. If the pan is not greasy, add about 2 tsp butter or ghee and melt. Roast the walnuts until fragrant. Oil-toasted walnuts taste incredibly amazing! When the walnuts cool down, use them as a topping. You can use another topping if you wish.
  • Last, but important step! Let the cake chill in the refrigerator overnight! It's even tastier after it chills for a day. If you can't wait so long, then chill for 30-60 minutes at least. I didn't like the cake when I tried it while it was warm. I liked it more when it chilled for 2 hours. After 10 hours it tasted even better! So, let it chill well before serving!

 

 

 

Facebooktwitterlinkedinrssyoutube

organicbiomama

Hi! My name is Feruza. I am from sunny Uzbekistan. Currently, I am a stay at home mom of two beautiful boys and have a wonderful supportive husband. I hold Masters' degree in Multimedia Engineering, but at this moment, I am just a Mom. With all my love to my family, I try to nourish them with wholesome foods always trying and experimenting new recipes. My hobbies are languages, healthy lifestyle, nourishing food, books, sewing, knitting, DIYs, homeschooling, and much more! I felt the need of my own corner where I could collect all of my favorite recipes and information without losing them. And here it is! Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *