Carrot Cakes With Date Cream Cheese Frosting

• 1/3 cup golden raisins
• 2 None eggs
• 3/4 cup powdered stevia
• 1/4 cup rice malt syrup
• 2/3 cup virgin coconut oil, melted
• 2 tsp vanilla extract
• 2 cups firmly packed coarsely grated carrot
• 1/2 cup chopped pecans, toasted
• 1 1/2 cups self-rising flour
• 1/2 tsp baking soda
• 1 tsp ground allspice
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• None None FOR THE DATE CREAM CHEESE FROSTING
• 3/4 cup dried pitted dates, finely chopped
• 1 pkg (8 oz) cream cheese, softened
• 8 tbsp (1 stick) butter, softened

1. Preheat the oven to 350u0b0F. Generously grease a 6-cup Texas muffin pan.
2. Place raisins in a small heatproof bowl. Add 1/4 cup boiling water; let stand 10 mins.
3. Meanwhile, beat eggs, stevia, syrup, oil and vanilla extract in a large bowl with an electric mixer about 5 mins. Stir in carrot, raisins and soaking liquid, and pecans. Fold in sifted dry ingredients. Divide mixture evenly among muffin cups.
4. Bake for 35 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the frosting, process dates and 2 tbsp boiling water until almost smooth, scraping down the side of the bowl. Add cream cheese and butter; process until frosting is light and fluffy, scraping down the side of the bowl. Spread frosting on cooled cakes.

golden raisins, eggs, powdered stevia, rice malt syrup, virgin coconut oil, vanilla, carrot, pecans, flour, baking soda, ground allspice, ground cinnamon, ground ginger, cream cheese, dates, cream cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/35039 (may not work)