Who doesn’t love a good carrot cake? If you’re one of those people who hasn’t make a carrot cake because the sugar involved is holding you back, there’s good news. This sugar-free take on the traditional carrot cake is a tasty treat that takes no time at all. With only 5 grams of sugar per slice, you might even want to indulge more than once.
Servings: 12
Ingredients:
CAKE
- • 2 cups flour
- • 1 tsp baking soda
- • 1½ tsp cinnamon
- • 4 tbsp pumpkin pie spice
- • ½ tsp nutmeg
- • 1¼ cup sugar alternative
- • 1 cup vegetable oil
- • 3 eggs
- • 1 tsp vanilla extract
- • 3 cups carrots - grated
- • 1 cup walnuts - chopped
FROSTING
- • 1 cup softened cream cheese
- • ¼ cup softened butter
- • ½ cup sugar-free sweetener
- • 1 tbsp vanilla extract
- • Splash of heavy cream for consistency
Directions for Cake:
- • Preheat oven to 325º F.
- • Spray cake pans
- • In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg.
- • In a separate bowl, beat together sugar alternative and oil until combined.
- • Add eggs and vanilla extract.
- • Add the dry ingredients from the first bowl and mix until just combined.
- • Fold in carrots and walnuts.
- • Bake 35-40 minutes for a round pan, 40-45 minutes for 9X13 pan.
- • Let cake cool 10 minutes before transferring to a wire rack to cool before frosting.
- • Sprinkle shredded carrots on top of frosting.
Directions for Frosting:
- • Whip cream cheese and butter until fluffy.
- • Gradually beat in sugar-free sweetener, vanilla extract and cream.
