Carrot Cake (butter and sugar free) Recipe
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.
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.
In a large mixing bowl, sift in the flour, baking powder, soda, cinnamon and nutmeg. Fold in the pumpkin seeds and fruit.
Pour in the wet mixture and fold until everything is just mixed.
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.
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.