No Sugar Carrot Cake Food

SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
• Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)

SUGAR-FREE CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

A SUGAR FREE CAKE RECIPE: CARROT DATE CAKE

Steps:

• Preheat the oven to 375°F.
• Place the carrots, dates, water, raisins, butter and spices in a pan. Bring to a boil slowly and simmer for 5 minutes. Cool.
• Meanwhile, stir the dry ingredients together, then add it with the nuts to the wet mixture you simmered. Stir the entire mixture together until it is well blended. Pour the cake batter into a well greased and floured 9 inch ring mold or square pan.
• Bake at 375°F for 45-50 minutes.

REFINED SUGAR FREE CARROT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF) and grease, flour, and line two 8 inch (20 cm) round cake tins.
• Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a bowl and whisk lightly to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut sugar, maple syrup, yogurt, oil, and vanilla extract on a medium speed until well combined.
• Reduce the mixing speed to medium-low and crack in the eggs, one at a time, combining each egg for 30 seconds before adding the next.
• Add the dry ingredients in two parts, mixing just until the flour disappears. Turn off the mixer. Fold in the shredded carrots by hand.
• Divide the batter evenly between the two tins and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted comes out clean.
• Allow the cakes to cool in their tins for 15 minutes, then turn out onto a wire rack to finish cooling completely before frosting.
• Heat the sugar, flour, arrowroot powder, salt, and milk in a saucepan over medium heat, whisking frequently. Allow to come to a boil and whisk vigorously until the mixture reaches a thick, pudding-like consistency, about 4 minutes.
• Remove the pudding from the stove and scrape into a heatproof, sealable container. Refrigerate until cold, about 3-4 hours.
• Once the pudding has cooled completely, remove from it the fridge and add it to the bowl of a stand mixer fitted with the paddle attachment.
• Pour in the lemon juice and vanilla and whip on high until loose and lightly aerated.
• Lower the mixer speed to medium and begin adding the cream cheese and butter one cube at a time, allowing the mixer to beat the cubes into the pudding individually.
• Once all the cream cheese and butter has been added, turn the mixer back up to high and whip the frosting until fluffy.
• Once the cakes are completely cool, level and slice each layer horizontally in two. You should have four even layers.
• Choose one of the layers to be the bottom and place it on a cake board. Drop ¼ cup of frosting onto the layer and smooth it to the edges. Repeat with the remaining layers.
• Crumb coat the entire cake and then refrigerate it for 15 minutes.
• Finish icing the cake with the remaining frosting and top with fresh flowers, walnuts, or anything you desire.

LOW SUGAR CARROT CAKE

Steps:

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm (9.5 inch) pan and line with parchment paper (so it sticks out at opposite sides). Dust the 2 sides without the paper with flour. Set aside.
• In a bowl combine the flour, baking powder, soda, spices and salt and stir thoroughly using a whisk.
• In another bowl whisk together the oil, sugar, eggs and vanilla extract until thoroughly combined.
• Stir in the grated carrot and pecans.
• Pour in the dry ingredients and stir just to combine. The mixture will be lumpy.
• Pour the batter into the prepared pan, smooth out the top a and bake in the centre of the oven for 40-45 minutes (it is ready when a toothpick inserted into the middle comes out clean).Remove from the oven and set aside to cool completely.
• To make the frosting beat all the ingredients until fluffy (1-2 minutes). Refrigerate for an hour if possible. Spread over the cake, scatter a tablespoon of finely chopped pecans and serve.

SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
• Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
• In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
• Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
• Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
• To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
• Cut into small wedges to serve.

SUGAR FREE, FAT FREE VEGAN CARROT CAKE RECIPE

Steps:

• Preheat oven for 15 minutes at 375F/190C. Lightly grease and line an 8 or 9 inch cake pan.
• Sift together the flour, baking soda and powder and salt; set aside.
• In a saucepan, combine together the water, dates, raisins and allspice powder. Bring to a boil, reduce heat and simmer for 5 minutes.
• Place the shredded carrots in a large bowl. Pour the hot liquid mixture on top of it and let it cool completely.
• Once it is cool add the chopped walnuts and carrot juice; combine it well.
• Add the dry ingredients to the wet ingredients and stir well together.
• Pour the batter in the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in about 40 minutes itself.
• If you have lined the cake pan with parchment paper you will be able to remove the cake just after 20 minutes. On the other hand if you have just greased the pan, it might take a couple of hours before you could remove the cake from the pan without breaking.
• This sugar free cake tasted absolutely delicious without frosting, but if you choose to frost wait for the cake to cool completely and frost it with your favorite frosting.

SUGAR FREE CARROT CAKE MUFFINS

Steps:

• Preheat your oven to 325 and prep you muffin pans for nonstick.
• In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
• Now in another bowl, mix together the eggs, water and oil.
• For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
• Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

LOW SUGAR CARROT CAKE

Steps:

• Preheat oven to 350F.
• Spray 9x13 pan with cooking spray; set aside.
• Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
• In medium bowl, combine apple juice, oil, and egg yolks.
• Stir liquid ingredients into dry ingredients and mix well.
• In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
• Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
• Pour into prepared pan.
• Bake 30 minutes or until toothpick inserted in the middle comes out clean.
• Cool on wire rack.
• Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
• Spread over cooled cake.

SUGAR FREE CARROT CAKE RECIPE

Steps:

• Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
• In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
• In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
• Add the dry mixture into your wet mixture until evenly combined
• Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
• Once your cake is done baking, remove it from the pan and allow it cool on a rack.
• In a chilled mixing bowl beat the heavy cream until soft peaks form.
• In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
• Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
• Spread your cream cheese frosting over your cooled cake.
• Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
• Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

HEALTHY PINEAPPLE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Line two 6" round cake pans, or one 9x9" square pan with parchment paper and grease. Set aside.
• In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
• In a large bowl, mix together egg and apple sauce.
• Add vanilla, sugar and crushed pineapple. Stir until combined.
• Pour dry ingredients into wet and gently mix with a spatula until completely combined.
• Stir in carrots until evenly distributed.
• Pour batter into prepared pan(s).
• Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
• Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
• While cake is cooling, make the frosting:
• Cream the butter and cream cheese until smooth.
• Add vanilla and salt and beat until combined.
• Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
• Spread on cake!

CARROT CAKE (NO SUGAR ADDED)

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.

HEALTHY CARROT CAKE MUFFINS

Steps:

• Heat your oven to 180 Celsius.
• Blend your eggs, softened butter and bananas until thoroughly combined.
• Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
• Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
• Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
• Bake at 180 Celsius for circa 30 minutes or until nicely browned.
• For the icing, beat the cream cheese (should have room temperature) with 1/2 tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled

SUGAR FREE CARROT CAKE

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.

NO-FAIL CARROT CAKE POPS RECIPE PERFECT FOR ANY BEGINNER

Steps:

• Preheat oven to 350°F. Grease then line one 9-inch cake pan with parchment paper. If you haven't done so already, toast the chopped pecans by placing on a lined baking sheet and placing in a toaster oven or oven at 400°F for 3 minutes.
• In a medium bowl, mix together your dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg). Set aside.
• In a large bowl, whisk together the wet ingredients (oil, eggs, sugar, and brown sugar).
• Sift the dry ingredients into the large bowl with the wet ingredients. Fold JUST UNTIL COMBINED. Don't overmix! Once mixed, add the shredded carrots, toasted chopped pecans, and shredded coconuts or raisins (if using). Fold until combined.
• Pour or spoon the batter into the cake pan. Bake for 30-34 minutes until a toothpick pulls from the center clean. Transfer the cake to a wire rack and cool for 10 minutes.
• Flip the cake by running a thin knife along the edge of the cake pan to loosen the cake. Flip the cake onto the wire rack until completely cooled.
• Using a stand or handheld mixer with the paddle attachment, whisk the unsalted butter and cream cheese until smooth and creamy for 3-4 minutes on medium-high speed.
• Add the brown sugar (free of clumps) and whisk for another 3 minutes on medium-high speed. Take a spatula and scrape alongside the bowl to remove any sugar stuck to the side. Let this sit for at least 5 minutes. This gives it time to incorporate with the rest of the icing and avoid grittiness.
• Sift the powdered sugar into the frosting gradually over medium-low speed. Add the vanilla, pinch of salt, and molasses (if using) and whisk until combined.
• Crumble the cooled cake on top of the frosting. Still using the paddle attachment, mix the cake with the frosting until there are no lumps over low speed.
• Measure about 2 tablespoons of the batter to roll into a ball. Make sure the balls are perfectly round as this will be the shape of the cake pops. Place the balls on a lined baking tray and refrigerate for at least 30 minutes to 2 hours.
• While the cake pops are in the refrigerator, get your toppings ready and plan where you want the cake pops to set upright. You can use either a Styrofoam box or a box with little holes for the lollipop sticks.
• Melt the candy melts or melting chocolate wafers in a 2-inch measuring cup following the directions on the back of the package.
• Taking 3 balls out of the refrigerator at a time, take a lollipop stick and dip into the melted candy melts about a ½ inch. Push the dipped lollipop stick into the center of the cake pop until halfway. Be very careful not to push the lollipop stick too far into the other side.
• Dip the cake pop into the melted candy melts until completely covered with the base of the lollipop stick covered. Very gently, tap the lollipop stick against the side of the measuring cup to remove any excess. It also helps to sometimes roll the cake pops until the excess drips off.
• Decorate the cake pops with the toppings and let it set in an upright position. Repeat with the remaining cake pops, only pulling out the cake pops from the refrigerator as needed. Please try to work fast during this time as the melting candy melts could start to set in the measuring cup.
• The coating for the cake pops should set within the hour. Enjoy!

CARROT MUFFINS

Steps:

• Place carrot purée in a large bowl
• Add eggs, and butter/oil
• Beat these wet ingredients together with a hand-held beater, the batter should become smooth
• Add the flour, baking powder and cinnamon
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
• Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
• Cool
• Serve
• These muffins can be stored in an airtight container for 3 days, or they can be frozen.