SUGAR-FREE CARROT CAKES WITH DATE CREAM CHEESE FROSTING

Prep time 30 mins Cooking time 45 mins Makes 6

INGREDIENTS

⅓ cup sultanas

¼ cup boiling water

2 eggs

185g powdered stevia

85g rice malt syrup

140g virgin coconut oil, melted 2 tsp vanilla extract

340g firmly packed coarsely grated carrot

60g chopped pecans, roasted 250g self-raising flour

½ tsp bicarbonate of soda 1 tsp ground allspice

3 tsp ground cinnamon

1 tsp ground ginger

DATE CREAM CHEESE FROSTING

125g dried pitted dates, finely chopped

2 tsp boiling water

250g cream cheese, softened 125g butter, softened

METHOD

Preheat oven to 180°C. Grease a 6-hole (3/4-cup) texas muffin pan well.

Place sultanas in a small heatproof bowl, pour over the boiling water; stand 10 minutes.

Meanwhile, whisk eggs, stevia, syrup, oil and extract in a small bowl with an electric mixer for about 5 mins. Transfer mixture to a large bowl; stir in carrot, sultanas and soaking liquid, then pecans and sifted dry ingredients. Divide mixture evenly into muffin pan holes.

Bake for 35 mins or until a skewer inserted into the centre comes out clean. Stand in pan 5 mins before turning, top-side up, onto a wire rack to cool.

Meanwhile, make frosting: Process dates and the boiling water until almost smooth, scraping down the side of the bowl. Add cream cheese and butter; process, scraping down the side of the bowl, until frosting is light and fluffy. Spread frosting over cakes.