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Eunice

Healthy Carrot Cake Loaf with Date Cream Cheese Frosting

This carrot cake is light, sweet, healthy, and still so easy to make. Top it off with some fluffy cream cheese frosting naturally sweetened with date syrup for a nice dessert!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Course: Breakfast, Cakes & Muffins, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp salt
  • 1 ¼ cup grated carrot
  • 2 tbsp oil
  • ¼ cup applesauce
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup milk
  • 1 tsp lemon juice
  • ½ cup brown sugar
Frosting
  • 4 oz light cream cheese
  • 1 tsp vanilla extract
  • ⅓ cup date syrup
  • 1 cup heavy cream

Method
 

  1. Preheat the oven to 350F and line a 9x5 loaf pan with parchment paper.
For the cake
  1. Combine the flour, baking soda, baking powder, spices, salt, and grated carrot together.
  2. In a separate bowl, whisk the oil, applesauce, eggs, vanilla, milk, lemon juice, and sugar until fully combined.
  3. Fold the wet ingredients into the dry ingredients. Pour the batter into the pan and bake for 30-35 minutes or until toothpick comes out clean.
  4. For the frosting: in a stand mixer, whip the cream cheese and vanilla extract. Slowly add the date syrup until fully combined. Add the heavy cream ¼ cup at a time, whip until frosting is doubled in size and fluffy. Refrigerate before using.
For assembly
  1. Once the cake has been baked and cooled, add the frosting on the cake to your liking. Refrigerate for 1 hour before serving.

Notes

If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia