Sugar-Free Take On Carrot Cake

Did someone say cake? Everyone enjoys a decadent piece of cake on occasion, And just because you lead a healthy lifestyle doesn’t mean you should go without.

While a large amount of cakes usually contain high quantities refined sugar, there is some that can be altered. I’ve been recipe testing all my old baking recipes, altering them making them refined sugar-free and this one was a definite winner, even better than the original in my opinion.

Everything in moderation of course just because its ‘sugar free’ doesn’t mean you can consume half a cake in one day like a impulsive sweet tooth, rather enjoy a piece like you would of in the past. Relax, Pop the kettle on, invite your friends over & enjoy!

Carrot Cake with Cream Cheese Icing

  • Difficulty: fairly easy
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Sugar-free take on Carrot Cake


2/3 cup coconut oil

1/2 cup rice malt syrup

6 dates chopped

2 eggs

2 cups grated carrots (around 2 large)

2/3 cup walnuts roughly chopped reserving some to decorate 

1 1/2 cup spelt flour (or plain wholemeal)

2 tsp baking powder

1 tsp all spice

1 tsp cinnamon

1 tsp ginger

Cream Cheese Icing

250g Cream Cheese roughly chopped

1/3 cup rice malt syrup

1 tsp vanilla extract

125g butter softened roughly chopped


  1. Preheat oven to 160’c fan forced / 180’c conventional
  2. Grease a 20cm cake tin or line with baking paper (if using a larger tin you will need to shorten the baking time check with a skewer after 45mins)
  3. Soak dates in boiling water set aside
  4. In a large bowl beat oil, rice malt syrup and eggs with an electric mixer for 5 mins
  5. Discard water from dates and add to bowl, mix again for 1 min
  6. Add grated carrot and walnuts
  7. Sift flour, baking powder then add all spice, cinnamon, ginger and gently mix until well combined
  8. Pour cake mix into prepared tin and bake for 1 hour
  9. Once cake has cooled prepare icing
  10. Beat together cream cheese, rice malt, vanilla and butter for 5 minutes until light and fluffy
  11. Cut Cake in half horizontally and separate halves
  12. Spread half the cream cheese icing on bottom cut half then replace the top cake half
  13. Spread remaining icing on the top of cake
  14. Decorate with extra walnuts and  sprinkle of cinnamon



Mandarin & Almond Cake

Afternoon Tea never tasted so good…This recipe can also be replaced with oranges if mandarins are not available.

Mandarin & Almond Cake

The perfect afternoon tea accompaniment.


4 whole mandarins (if  using oranges use 2)

3 eggs

1/3 cup rice malt syrup, honey or maple syrup

1 tsp vanilla

2 cups almond meal

1 tsp baking powder

natural yoghurt or cream to serve


1.Preheat oven to 160’c

2.In a small saucepan place mandarins whole with skin left on, fill with water till covering the mandarins and simmer on low heat for 1 hour, then let them cool ( you can always do this prior even day before and leave in the fridge)

3.In a food processor process the mandarins until smooth

4.Add eggs one at a time followed by rice malt syrup (or honey), vanilla, almond meal, baking powder and process until smooth. Another thing I sometimes like to add is 1tb poppy seeds.

5.Transfer into a greased 20cm round cake tin and bake for 50-60mins until firm and skewer comes out clean.

6.Serve with natural yoghurt or cream