• Carrot Cake (butter and sugar free)

    1 vote
    Carrot Cake (butter and sugar free)
    Prep: 15 min Cook: 35 min Servings: 27
    by Hungry Jenny
    474 recipes
    A healthier version - that still tastes like carrot cake :-) The 'frosting' is cream cheese so is also a healthier option than the standard frosting you get with carrot cake, but feel free to omit if you want to make this even healthier! This recipe is for a 7 x 12.5" traybake and cuts into 27 small bars.


    • 200g carrot, grated
    • 1 banana, mashed
    • 1 egg, lightly beaten
    • 100ml orange juice concentrate
    • 75ml rice bran oil
    • 1 tsp vanilla essence
    • 300g plain flour
    • 2 tsp baking powder
    • 2 tsp bicarbonate of soda
    • 1 tsp cinnamon
    • Pinch of nutmeg
    • 50g pumpkin seeds
    • 50g dried mixed fruit
    • 200g cream cheese, slightly softened
    • Zest of 1 large orange


    1. Preheat the oven to 180 degrees C. Mix the carrot, banana and egg in a bowl. Pour in the orange juice, oil and vanilla stirring in well. Set aside.
    2. In a large mixing bowl, sift in the flour, baking powder, soda, cinnamon and nutmeg. Fold in the pumpkin seeds and fruit.
    3. Pour in the wet mixture and fold until everything is just mixed.
    4. Transfer to a traybake, evening out the top with a knife. Bake for 30-35 minutes until you can pull a toothpick out clean. Allow to cool.
    5. Beat the cream cheese with the orange zest and spread evenly over the cooled cake. Chill for at least an hour or so before cutting into slices.

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