Wholesome Carrot Cake Without Sugar – Still Incredibly Delicious

Ingredients (for one 8-inch/20 cm round cake):

For the cake:

• 3 large eggs
• 100 ml olive oil or melted coconut oil
• 100 ml unsweetened applesauce
• 2 medium carrots, grated (about 150 g)
• 75 g raisins or chopped dates (optional, for natural sweetness)
• 1 tsp vanilla extract
• 150 g whole wheat flour (or spelt flour)
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 50 g chopped walnuts or almonds (optional)

For the frosting (optional):

• 200 g cream cheese
• Zest of 1 lemon
• 1–2 tbsp honey or sugar-free syrup (optional, if allowed)
• 1–2 tbsp Greek yogurt (for a creamier texture)

Instructions:

1. Preheat the oven to 180°C (350°F). Line an 8-inch cake pan with parchment paper or grease it lightly.
2. In a large bowl, beat the eggs, oil, applesauce, and vanilla until smooth.
3. Stir in the grated carrots and raisins or dates (if using).
4. In a separate bowl, mix the flour, baking powder, baking soda, spices, and salt.
5. Combine the wet and dry ingredients, then fold in the chopped nuts.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, mix all ingredients until smooth and spread over the cooled cake.

Tips:

• You can replace applesauce with mashed banana for a different sweetness profile.
• Store in the fridge for up to 4 days.
• Skip the frosting for a truly sugar-free version, or just dust with cinnamon.