SUGAR FREE CARROT CAKE
Sugar Free Carrot Cake is moist and sweet just like the classic version--without the extra carbs! Topped with a sugar free cream cheese frosting, this carrot cake recipe is keto, gluten free and freezer friendly!
Provided by Aimee
Categories Desserts
Time 50m
Number Of Ingredients 18
Steps:
- Pre-heat the oven to 350 degrees F and prepare a 9'' x 13'' baking dish with parchment paper. Set aside.
- Add softened butter and granulated monk fruit to a large mixing bowl. Mix until creamy.
- Add one egg at a time, mixing well after each addition. Add vanilla extract and combine.
- Add two cups of shredded carrots and stir to combine. Add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
- Fold in roughly chopped pecans.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake the cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
- Let the cake cool for completely before adding frosting.
- Prepare the cream cheese frostingby combining cream cheese and softened butter in a bowl and beating until well blended (about 2-3 minutes.
- Once the mixture is very creamy, add powdered monk fruit and vanilla extract. MIx until blended. Taste the frosting and decide if it needs to be sweeter (everyone had a different opinion)! If you want it sweeter, add more powdered monk fruit, 1/4 cup at a time.
- Once the cake has cooled, spread the frosting on top. Chill for one hour before serving.
- Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
- Divide your cake into 20 squares and serve.
Nutrition Facts : Calories 293 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 140 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CARROT CAKE (NO SUGAR ADDED)
This carrot cake is dense and is more bread-like than cake-like. It is naturally sweetened with banana and dates. Without frosting, it is great eaten as a snack or alongside a salad. With frosting, it becomes a healthy dessert.
Provided by swissms
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
- Sift together the flour, baking powder, cinnamon, and salt. Stir in the pecans and set aside.
- Stir the dates into the melted butter, breaking up the dates a bit.
- In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
- Spoon into the prepared pan. Bake for 50-60 minutes or until a toothpick tests clean in the center of the cake. Remove from oven and let cool.
- Frosting (optional): Whip together the cream cheese and agave nectar. (Adjust sweetness to suit your tastes.) When the cake has completely cooled frost the top of the cake.
Nutrition Facts : Calories 254.6, Fat 14, SaturatedFat 5.7, Cholesterol 55.8, Sodium 204.1, Carbohydrate 30.4, Fiber 5, Sugar 10.1, Protein 5.7
CARROT CAKE CUPCAKES (NO SUGAR ADDED)
A nice little recipe for your sweet tooth. A wonderful carrot cake recipe with no sugar added-you won't be able to tell the difference. The dates help cut out processed sugar and add potassium. The carrots add some beta-carotene.
Provided by Cueball2012
Categories Cupcakes
Time 1h30m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.
- Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.
- Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.
- Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 25.9 g, Cholesterol 37.2 mg, Fat 7.3 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 193 mg, Sugar 10 g
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