Carrot Cake – reduced sugar

Carrot Cake - reduced sugar

  • Servings: 8
  • Difficulty: easy
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Today Lucy was a Bunny and demanded a carrot cake for her Daddy’s birthday, as simple as that… the only little particular was that, as far as I can recollect, Daddy’s birthday falls in July!

For the filling I have used the milk based cream from the chocolate roll recipe.


  • 300gr self-raising flour
  • 100ml vegetable oil (I wouldn’t suggest olive oil)
  • 4 eggs
  • 2 tbsp sugar
  • 4 dates (even more, but I only had 4 left)
  • a handful of raisins
  • 2 handfuls of (wal)nuts (I could only find mixed nuts)
  • 350gr of carrots
  • 1tsp bicarbonateof soda
  • 1tsp cinnamon


  1. Pre-heat the oven to 180 ° C.
  2. Grate the carrots, dates and nuts (I used our robot grater).
  3. In a bowl mix all the ingredients together.
  4. Line with parchment paper a 25cm cake tin.
  5. Pour the mix in the cake tin and cook for approximately 30 min.
  7. While it is cooking, prepare the filling. I have used the same milk based cream from the chocolate roll.
  8. Let it cool, then cut horizontally in half, fill with your favourite cream and reassemble.
  9. Eat.