Carrot Cakes With Date Cream Frosting

Carrot Cakes With Date Cream Frosting

prep+cook time 1h 45m                       Makes 6


  • 2 eggs
  • 185g (3/4 cup) caster sugar
  • 85g (1/4 cup) malt syrup
  • 140g (2/3 cup) conocut oil, melted
  • 2 teaspoons vanilla extract
  • 340g (2 cups) coarsely grated carrots
  • 35g (1/3 cup) sultanas
  • 60g (1/2 cup) chopped pecans
  • 250g (1 2/3 cup) selfraising flour
  • 2 teasppons icing sugar
  • 125g (4 ounce) dried pitted dates
  • 2 tabespoons boiling water
  • 250g (8 ounces) cream cheese
  • 125g (4 ounces) butter


  1.  Preaheat the oven to 180 degrees
  2. Beat the eggs and the sugar for a couple minutes untill the mixture is white
  3. Add in the malt syrup, coconut oil, vanilla extract, carrot, sultanas, nuts and flour and stir.
  4. Spoon mixture into the pan holes.
  5. Bake for about 35 minutes or untill a skewer comes out clean.
  6. Time to make the frosting: if you have a foodprocessor use this to process the dates with the boilling water, then add the softened butter and the cream cheese.
  7. Wait untill the cupcakes are completely cooled and then pipe the frosting over the cupcakes. Sprinkle with a little cinnamon and icing sugar. JUMMMM


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