How to make sugar free carrot cake Sugar free carrot cake recipe Ingredients: 2 Cups grated carrots 6 Egg whites 1 Cup Splenda brown sugar 1 Cup unsweetened applesauce 1 Cup milk (1 or 2%) 1 1/2 Teaspoon vanilla extract 1 Teaspoon ground nutmeg 2 Tablespoons ground cinnamon 2 Teaspoons baking soda 2 1/2 Teaspoons baking powder 3 Cups whole wheat flour 1/4 Cup chopped pecans (optional) 1/2 Cup raisins (optional) Preheat oven to 350 degrees. In a large bowl beat 6 egg whites, then beat in brown sugar, applesauce, milk and vanilla. Stir in the nutmeg, cinnamon, baking soda, baking powder and flour. Lastly stir in the carrots, pecans, and raisins. Grease a 9X13 inch cake pan and pour cake mixture into the pan. Bake for 35-40 minutes or until a inserted toothpick comes out clean. Cool and serve. Top with my sugar free cream cheese topping www.youtube.com
Makes 1 small 6? cake. Ingredients For the cake: 1/4 cup solid coconut oil 2 tablespoons unsalted butter, softened 1/2 cup sugar 1 large egg 1/8 teaspoon rum (or almond) extract 3/4 cup flour 1/8 teaspoon salt 1/4 teaspoon baking powder 1/4 cup buttermilk For the topping & frosting: 8 oz. can of crushed pineapple (packed in 100% pineapple juice) 1/4 cup brown sugar 1/3 cup sweetened flaked coconut 1/2 cup heavy whipping cream 1 teaspoon dark rum 2 tablespoons powdered sugar Instructions First, preheat the oven to 350 and grease a 6″ round cake pan. In a medium bowl, beat together with an electric mixer the coconut oil, butter and sugar. Beat this mixture very well, until light and fluffy (1-2 minutes). Add the rum extract followed by the egg and beat another 10 seconds. Stir together the flour, salt and baking powder in a small bowl. Add half of the dry mixture to the coconut oil mixture, beat slightly before adding half of the buttermilk. Repeat with the remaining dry and wet ingredients. Pour the batter into the cake pan, smoothing the …
