Who said refined sugar free life was boring? An elegantly wholesome carrot cake drenched in cream cheese frosting sweetened with honey. This beauty is vibrant in colour, has a hint of orange and exploding with your favourite spices.
Oh the classic carrot cake, I mean who can resist? Even people who don’t like carrots, like carrot cake. Why you ask? Because carrot cake is just that damn good that’s why. I think it’s the international symbol of wholesome baking. Your grandma all the way to your kids will love a slice of carrot cake any time of the day.
Before I used to take care of my unrefined sugar intake, I just loved a good old slice of carrot cake from my local coffee shop. The sweet spiced sponge topped with an addictive finger licking cream cheese frosting. What sane person could resist?
So I tried to recreate those taste buds in my mouth and made a carrot cake with wholesome ingredients. I even made a icing sugar free cream cheese frosting. Trust me with this..
So I swapped out the typical ingredients used in classic carrot cakes and I used:
- Whole wheat flour instead of the usual white flour
- Olive oil instead of butter
- Honey instead of granulated white sugar
The results?
- Moist
- Spiced to perfection
- Perfectly sweet
Now on this this cream cheese frosting. If you know me you know I hate icing sugar. I never use it unless I’m baking for others. Every packet I get always seems to taste like washing detergent! But making a cream cheese frosting was essential in this carrot cake but instead I sweetened it with honey and used double cream to whip up a frosting texture. To make this frosting dairy free you could also try a coconut based frosting where you whip up the coconut milk and add your preferred sweetener. Loads of recipes for this online.
So what were the frosting results?
- Delicious.
- Refer back to number 1 please.
This is now my go to frosting whenever I need to frost a cake or muffin.
Seriously guys. Try this carrot cake next time you have guests over or if your anything like me just make it for your self. A slice of carrot cake, some a hot cup of tea and your favourite Netflix series. ♥
(ps, if you love the idea of this frosting, then your gonna love quick whole wheat 1 hour cinnamon rolls)
*NOTE*
I never had any raisins left to add to this recipe. But I always add raisins into my carrot cakes. For this recipe I would use 1/2 cup and you should soak them up in hot water for 10mins. This way they are nice and plump in the sponge.
Wholesome Carrot Cake (Refined sugar free)
Ingredients
Dry ingredients
- 1 and 1/3 cups whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts
- 1 and 1/2 cup shredded carrots
- 2 tablespoons desiccated coconut
Wet ingredients
- 1/4 cup olive oil
- 1/3 cup honey
- 1/4 cup milk any milk should be fine
- 1 teaspoons vanilla extract
- 1/3 cup Plain yogurt or Greek yogurt
Frosting: 150 grams mascarpone cream cheese, 60 ml double cream, 2 tablespoons honey, 1 teaspoon vanilla extract
Instructions
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Preheat oven to 175*C.
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In a bowl, mix in the dry ingredients EXCEPT the last 3.
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In another bowl, shred the carrots finally and squeeze the juice out of the carrots. (Too much moisture can ruin the cake texture) Hey now don't throw it away! Drink it, the stuff is great for you! Once drained set aside.
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Mix the wet ingredients together in a bowl. Pour the wet ingredients into the dry mixture. Fold GENTLY.
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Lastly, fold in the chopped walnuts, the desiccated coconut, carrots and raisins (if using). Again fold gently, the less you fold and mix the less dense the cake will be. Once the ingredients are all mixed, pour into a well oiled cake tin. I used two 8 inch tins.
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Bake for 20 mins on 175*C. I would check at 17 mins, some ovens vary. Once browned, use a tooth pick in the middle to see if it comes out clear.
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Let cool for 10 mins before taking the cakes out. Let the cakes cool further and then frost the cake. Unless you want a meltdown situation!
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