Best Ever Refined Sugar-Free Carrot Cake.
9 mai 2025
super easy
Best Ever Refined Sugar-Free Carrot Cake
Because waking up craving dessert shouldn’t come with a sugar crash.
Let me tell you a little secret: the best way to start your day is with cake. Yes, you heard me—cake. But not the kind that’s dripping with frosting and packed with refined sugar. No, no. This one is different. This is my go-to refined sugar-free carrot cake recipe, and it’s honestly the kind of wholesome, cozy, and nourishing bake that feels like dessert but eats like breakfast.
The other morning, I woke up absolutely craving something sweet. I was tempted to grab something from the bakery down the street, but I knew better. Every time I do that, I end up with a sugar headache and regret. The sweetness is always just too much! So this time, I decided to take matters into my own hands and whip up something better.
And this carrot cake? It’s everything.
Moist, lightly spiced, naturally sweetened with dates, and packed with toasty pecans and fresh grated carrot. It’s got that old-school carrot cake vibe but without any of the sugar highs (or guilt trips).
Why You’ll Love This Carrot Cake
Refined sugar free – thanks to naturally sweet dates
Filled with fiber and goodness – carrots and pecans bring the texture
Soft, fluffy, and lightly spiced – like a hug in cake form
Easy to make and freezer-friendly – yes, you can batch bake this one!
Perfect for breakfast, snack time, or even a toddler treat
Ingredients
For the cake layers:
10 oz (300g) pitted dates
1/2 cup (120g) hot boiling water
2 cups (250g) all-purpose flour
1 ½ tsp (6g) baking powder
1 ½ tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) ground cinnamon
1/2 tsp (2g) nutmeg
12 oz (350g) finely grated carrots (about 4-5 medium carrots)
4 large eggs
2/3 cup (150g) coconut oil or vegetable oil
1 tsp (5g) vanilla extract
1 cup (100g) pecans, toasted and chopped
How to Make It
Step 1: Prep your cake tins and oven
Preheat your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper. This makes for even baking and easy release.
Step 2: Make that magical date paste
Add your pitted dates and boiling water to a food processor or blender. Blitz until you get a thick, smooth paste. This is your natural sweetener—rich, caramel-like, and loaded with fiber.
Step 3: Mix the dry ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 4: Whip the eggs and date paste
In a large mixing bowl, combine the eggs and date paste. Beat with a hand mixer (or a strong arm and a whisk!) for a few minutes until light and slightly frothy. This step helps add air and softness to your cake.
Step 5: Add oil and vanilla
Pour in the coconut (or vegetable) oil and vanilla extract. Mix until fully incorporated.
Step 6: Fold in the dry ingredients
Gradually add your dry mix to the wet mix, stirring gently until just combined. Don’t overmix!
Step 7: Carrot and pecan magic
Using a spatula, fold in the finely grated carrot and toasted pecans. The batter will smell divine at this point!
Step 8: Bake!
Divide the batter evenly between your prepared pans and bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before assembling.
Tips & Swap
No pecans? Walnuts or sunflower seeds work beautifully.
Want a dairy-free frosting? Coconut yogurt or whipped cashew cream are dreamy alternatives.
Only have two pans? Bake in batches or turn it into a loaf-style cake.
Topping Ideas
You can go classic with cream cheese (lightened up with Greek yogurt), but I love topping mine with:
Thick Greek yogurt
A swirl of tahini
A sprinkle of pumpkin seeds or toasted coconut flakes
A tiny drizzle of maple syrup if you want a bit more sweetness
Final Thoughts: A Cake for All Seasons
This cake is a little miracle in every slice. It feels indulgent, but you know it’s filled with real food. Dates instead of sugar. Carrots instead of… well, nothing fake. It’s a slice of balance—flavorful, nourishing, and just sweet enough.
Whether you’re making it for breakfast (yes, you can), sneaking a slice after lunch, or baking it for a weekend gathering, this refined sugar-free carrot cake will become a staple in your kitchen.
Try it and let me know if it makes your mornings just a little bit sweeter—and smarter. Because honestly? Dessert for breakfast is the move. Especially when it’s this good for you.
Save it. Share it. Bake it. Repeat.
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