You’d never believe this carrot cake is made without sugar, flour, oil, or butter — yet it’s soft, moist, and full of flavor!
You’d never guess when tasting this carrot cake:
there’s no sugar, flour, oil, or butter in it.
Yet it’s moist, flavorful, and wonderfully soft — definitely worth a try! 😋
275 g carrots
125 g (Medjoul) dates (or more if you like it sweeter)
40 g honey
150 ml milk
2 eggs
1 tsp cinnamon
75 g walnuts
160 g oats
10 g baking powder
150 g cream cheese
A little Bolero Vanilla
½ tsp cinnamon
Optional: walnuts for garnish
Finely grind the walnuts and oats.
Peel and chop the carrots. Remove the pits from the dates.
Bring some water to a boil in a saucepan. Once it’s bubbling, add the carrots and cook until tender (you should be able to pierce them with a skewer). Drain well.
Place the carrots in a food processor with the dates, honey, and milk. Blend until smooth.
In a separate bowl, beat the eggs for about 2 minutes until light and fluffy.
Add the carrot mixture and mix together.
Add the cinnamon and walnuts and mix well.
Finally, add the ground oats and baking powder, mixing until smooth.
Pour the batter into a baking tin lined with parchment paper.
Bake in a preheated oven at 160°C (320°F) for 25–30 minutes.
The cake is done when a skewer inserted into the center comes out clean.
Let the cake cool completely.
Mix the cream cheese with Bolero Vanilla and cinnamon.
We recommend spreading the cream cheese on each slice when serving, rather than covering the whole cake at once — it stays fresher that way.
Enjoy! 🥕
