Sugar Free Carrot Cake
Adapted from Trim Healthy Future
Ingredients
For the Cake
- 3 C carrots (shredded)
- 1 1/2 C baking blend or equal parts coconut and almond flour
- 1 3/4 C Gentle Sweet or your favorite sugar substitute (Swerve, Splenda, Truvia)
- 1/2 C flax meal
- 2/3 C oat fiber
- 1 t ground cloves
- 4 t cinnamon
- 2 t nutmeg
- 1 t salt
- 4 t baking soda
- 2 t baking powder
- 2 C Greek Yogurt
- 1 t vanilla extract
- 1 t orange extract
- 8 T melted butter
- 1/2 C water
- 6 eggs
For the Frosting
- 16 oz 1/3 less fat cream cheese at room temperature
- 8 T butter at room temperture
- 1 C Gentle Sweet or your favorite confectioner sugar substitute
- 1 T lemon juice
Instructions
- Preheat oven to 350° and spray 2 9-inch cake pans with non-stick oil.
- Place all cake ingredients in a large mixing bowl and mix until well combined.
- Pour the mixture into the cake pan and bake for 35-40 minutes until a toothpick comes out clean.
- While the cake bakes, make the cream cheese frosting. Add all of the frosting ingredients to a food processor (or stand mixer) and process until creamy.
- Turn out the cakes when completely cooled and frost with the cream cheese frosting.
- Refrigerate until serving. I like to make this the day before to the flavors really soak in!
Servings: 12