Sugar Free Carrot Cake 





150g pitted dates

100ml water

150g light spelt flour

150g grated carrot

60g raisins

½ teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 eggs

4 tablespoon olive oil

1 tablespoon raw honey

1 teaspoon baking powder

½ teaspoon bicarb soda

Pinch salt



1 tub of full fat soft cheese

1 – 2 tablespoons of raw honey, depending on taste

1 teaspoon of vanilla




Grease a cake tin and preheat your oven to 180 degrees.

In a small saucepan place the water and dates and bring to the boil, turn down the heat and allow the dates to simmer for 5 minutes. Turn the heat off, add the honey to the pan and blend the mixture into a paste using a hand blender.

In a bowl, combine the nutmeg, ginger, cinnamon, baking powder, bicarb, salt, and sifted flour. In another bowl whisk the eggs with the oil for a few minutes until well combined, add the vanilla extract and the date paste mixture and stir until well combined.

Fold the flour mixture into the wet mixture and stir until combined, add the carrots and raisins and stir well.

Place in the cake tin and bake for 40 minutes until a skewer comes out clean.

Combine the frosting ingredients using a hand whisk and pop it in the fridge for about 30 minutes, once the cake is cooled, add the frosting to the cake and enjoy!