Refined Sugar Free Carrot Cake Food

CARROT CAKE -SUGAR FREE

Steps:

• Preheat oven to 350.
• Combine carrots, eggs, oil, and baby food in a large bowl.
• In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
• Pour into greased 8"square pan. Bake 30 minutes
• Figures are for the whole cake and frosting.
• using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
• using reg. cream cheese=1606 cals, 150 fat, 75 fiber.

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.

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.

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.