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“This carrot cake is not only the best cake I have ever had, it is also the healthiest! You can't even tell it has no sugar. Made this for my son's first birthday and all the guests raved about it. This is now my go to recipe anytime I need a cake.”
1hr 25mins
1 9x13

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour.
  2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
  3. Put dates into food processor with 1 tsp water and process into a chunky paste.
  4. In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
  5. Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
  6. Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
  7. For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.

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