>> source: https://delishably.com/special-diets/Sugar-Free-Carrot-Cake-Recipe
>> servings: 12
>> time: 1 hour 20 minutes

Preheat #oven{} to 180°C/160°C fan.

Cover @dates{190%g} in water in a #saucepan{} and boil while you prepare the rest of the cake.

Grease a #20cm cake tin{} and line with baking parchment, making it higher than the sides to prevent the top burning.

In a #large bowl{}, sift together @wholemeal flour{250%g}, @baking powder{1.5%tsp}, @ground cinnamon{1.5%tsp}, and @baking soda{1%tsp}. Optionally add @chopped walnuts{120%g}.

Beat @eggs{3} with an #electric beater{} or #whisk{}.

Grate @carrots{340%g}.

Remove the dates from the heat and puree until smooth.

Add all wet ingredients — the carrots, eggs, @sunflower oil{240%ml}, and date puree — to the dry ingredients and mix thoroughly.

Pour into the baking tin and bake for ~{45%minutes} to ~{55%minutes}. Check with a skewer — if it comes out clean the cake is ready.

Leave to cool for ~{5%minutes}, then turn onto a #wire rack{} and cool completely.

For the topping, beat @cream cheese{225%g} until smooth. Add @honey{1%dessertspoon} (or baobab/lacuma powder) and beat until mixed. Spread on the cooled cake and decorate with whole walnuts if desired.