sugar-free birthday cake

I’ve never had much of a sweet-tooth; now even less so! Empty calories really don’t float my boat; so for my son’s 1st Birthday I wanted to bake a moist, delicious & nutritious, sugar-free, carrot cake made with quality ingredients and loads of love.


for the cake
340g carrots, peeled and finely grated
190g dates, de-stoned
200g Spelt flour
50g Almond meal
1.5 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
150g walnuts, whizzed up
3 eggs
240ml sunflower oil

for the topping
225g cream cheese
1 tbsp honey
1 vanilla pod, seeds
Mandarin and raspberries to decorate

Cake base:

  1. Preheat the oven to 160ºC.
  2. Cover the dates with boiling water and set aside for 15 minutes.
  3. In a large bowl, add the dry ingredients: spelt flour, almond meal, baking powder, baking soda, and cinnamon .
  4. Stir and combine the dry ingredients before adding the blitzed walnuts.
  5. Drain the dates, reserving the liquid. Blitz the dates in a blender adding the necessary reserved liquid to create a fine purée.
  6. Whisk the eggs with the oil a little before adding them to the dry mix. Add the carrots and date purée and stir to combine.
  7. Pour the mixture into a buttered and floured 23cm cake tin and bake for 50 minutes or until a skewer comes out clean. This worked out to be 30 minutes in my new fan oven!
  8. Once baked, turn out onto a wire rack to cool thoroughly before adding the topping.


  1. Using a wooden spoon, stir the cream cheese to loosen it a little.
  2. Add the honey and vanilla seeds; stir to combine.
  3. Once the cake base has cooled, spread the topping evenly over the top surface of the cake.
  4. Halve the raspberries and skin the mandarin segments before decorating the cake.
  5. Light the candle, sing Happy Birthday and may all wishes be granted!


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