Hi guys, this post has been a long time coming. Remember back in April when I made my mum a carrot cake for her birthday? I said then that I wanted to work on a gluten free version. When I quit sugar, I knew I wanted to work on a sugar free cake. See where I’m going here? Today, I give you vegan, gluten free, refined sugar free carrot cake muffins. Well, actually they’re cupcakes because I couldn’t find my muffin tin last weekend. But we can pretend.
And, yes, this recipe works as a full-sized cake if you’d rather bake a cake rather than cupcakes. Just add five minutes to the cooking time and line a cake tin.
I’m feeling very smug as I’m writing this because I honestly didn’t think this was going to turn out as well as it did. It has the perfect level of moistness for carrot cake, without being too wet. There’re no weird ingredients you sometimes find in gluten free baking, and they don’t take three years to prep.
The icing isn’t sugar free. When I said refined sugar free carrot cake, I meant ‘cake’ very literally. I’ll leave a few sugar free icing recipes linked below if anyone wants to do this properly. But I already gave up sugar for two months, I wanted a little sugar fix from my icing. The icing I used was the same one I used in my Wimbledon cupcakes (without the food colouring).
I made mine with the traditional raisin and walnut add-ins but feel free to swap those out for something of your preference.
Please excuse my sloppy icing. This was my 4th recipe post that weekend and I’d seen enough of my kitchen. Sorry!
This recipe is vegan, gluten free, dairy free, soy free and refined sugar free.
Refined Sugar Free Carrot Cake
- 1 cup gf self-raising flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup homemade date syrup
- ½ cup unsweetened applesauce
- 1½ cups finely grated carrots
- ½ cup walnuts
- ½ cup raisins
- 200 g pitted dates
- 400 ml cold water
- 30 g vegan margarine
- 100 g icing sugar
- Splash of dairy free milk approx 20ml
- 1 tsp vanilla extract
Preheat oven to 170°c. Line muffin tins with cake cases or greseproof paper (you can get reusable silicone ones here). Then make date syrup.
Blend the dates and water together then transfer the liquid to a small saucepan. On a low heat, warm the date mixture through for a few minutes until lukewarm. Stir regularly and do not allow to boil.
Sift flour, baking soda, baking powder, cinnamon, and nutmeg in a large mixing bowl. Add in date syrup and applesauce, and fold in. Add in the grated carrots mix through once more to incorporate. Fold in the add-in items. Transfer this batter into the prepared tins. Level the top using a spatula to even out the surface.
Bake in a preheated oven for approximately 18 minutes until the top becomes golden and a skewer inserted down the center comes out dry. Remove from oven and set on a wire rack to cool completely.
While the cupcakes are in the oven, make the icing. Add all icing ingredients to a bowl and whisk until it’s thick and creamy and food colouring has evenly dispersed.
Once the cake has completely cooled, spread the frosting over the top. I was lazy and swirled them with a fork. You could do it properly and use a piping bag.
Sugar Free icing: https://www.sugarfreemom.com/recipes/sugar-free-vanilla-buttercream-frosting/
Serve and enjoy!
I’m feeling pretty proud of myself for finally pulling this off, so I hope you enjoyed this one. I know carrot cake isn’t for some people and they think it’s weird to put vegetables in cake. My parents straight up lied to me about this when I was younger, carrot cake didn’t have carrots in and cheesecake didn’t contain cheese. I’m going to leave you with that while I contemplate how I ever learnt how to cook. Let me know if you’re on board with vegetables in your cake down below!
Until next time,
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