CARROT CAKE -SUGAR FREE
Make and share this Carrot Cake -Sugar Free recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 312.6, Fat 25, SaturatedFat 7.7, Cholesterol 77.7, Sodium 428.8, Carbohydrate 17.7, Fiber 2.7, Sugar 3.9, Protein 5.6
CARROT AND RAISIN SALAD
This carrot raisin salad is lightly and naturally sweetened, creamy, and full of tender carrots and plump raisins. The perfect make-ahead side dish for easy lunches, picnics, or dinners, you'll love this recipe all of spring and summer! Naturally vegan, paleo, and Whole30 compliant, with no added sugar.
Provided by Cheryl Malik
Categories Side Dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Shred carrots in food processor.
- Add all ingredients to large mixing bowl and combine thoroughly.
- Chill salad in refrigerator for one hour, then serve.
Nutrition Facts : Calories 305 kcal, Carbohydrate 39 g, Protein 2 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 218 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 cup
CARROT SALAD RECIPE
This beautiful Carrot Salad is a healthy side dish filled with bright, fresh and delicious flavors. Shredded carrots are tossed with a light sweet and tangy vinaigrette. This is undoubtedly the BEST carrot salad! It's also naturally Paleo, low-carb and gluten-free.
Provided by Neli Howard | Delicious Meets Healthy
Time 10m
Number Of Ingredients 8
Steps:
- Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
- Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
- Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.
Nutrition Facts : Calories 147 kcal, Carbohydrate 10 g, Fat 11 g, SaturatedFat 1 g, Sodium 53 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CARROT & SUGAR SNAP SALAD
Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
- In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.
Nutrition Facts : Calories 44 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium
CARROT SALAD WITH HONEY MUSTARD DRESSING
A flavourful fuss free Carrot salad with Honey Mustard Dressing that comes together in just minutes! It's crunchy, creamy & delicious.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Refined Sugar Free Specific Carbohydrate Diet Legal
Time 10m
Number Of Ingredients 10
Steps:
- Using a box grater, mandolin or food processor with a grate attachment, grate the carrots. Transfer the grated carrot into a bowl.
- In a small bowl whisk together the mayonnaise, dijon mustard, honey, apple cider vinegar, salt and pepper.
- Add to the bowl with the carrots the chopped parsley, sunflower seeds and diced shallots and then toss everything in the dressing. Serve.
Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 415 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
ORANGE PINEAPPLE CARROT SALAD
Refreshing in summer and festive in winter, this congealed salad is an easy addition to any meal. It keeps for several days in the refrigerator.
Provided by my windowsill
Categories congealed salad
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Add boiling water to jello as directed.
- Use liquid from crushed pineapple as part of the cold water you will add to the gelatin
- Chill until starting to set.
- Add pineapple, celery and carrots.
- Add nuts if you desire
- Cover and allow to gel.
ROASTED BEET AND CARROT SALAD
Provided by Loreto
Time 45m
Number Of Ingredients 11
Steps:
- Cut beets and carrots into bite size pieces.
- Toss into a large bowl.
- Throw in onions.
- Drizzle 2 tablespoon olive oil.
- Sprinkle in salt and pepper, onion powder and paprika.
- Add in garlic cloves, oregano, thyme, rosemary, basil.
- Mix well making sure to coat the beets and carrots well.
- Let sit for about 1/2 an hour in the fridge.
- Pre heat oven to 375 degrees F.
- Take out of fridge and place beets and carrots on a parchment lined baking sheet.
- Place in oven and cook till veggies are soft or a fork can pierce easily. Approx 30 minutes.
- Take out of oven and place beets and carrot mixture in a bowl.
- Add in broken up goat cheese, remaining olive oil, lemon juice.
- Finish with a sprinkling of parsley, and a drizzle of the white truffle oil.
- Toss well.
- Ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 4 servings
KOREAN CARROT SALAD
This Korean carrot salad is made in 15 minutes; it's delicious with fresh carrot crunch and delightful coriander flavor.
Provided by Natalia-Flavorful Home
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Prep carrots. Peel the carrots into long strands-place them in the large bowl.
- Prep onion. Heat skillet on medium-high heat. Add oil, add onions. Cook till caramelized and slightly brown, approx 4-6 minutes. Turn the cooktop off, add garlic, spices, vinegar, sugar, stir.
- Combine Ingredients. Add hot oil with onions and spice to the bowl with carrots. Mix to combine and ensure all carrots are coated in spices.
- Store. Transfer to an airtight glass container or mason jar. Refrigerate for a minimum of 2 hours or till the next day.
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 1 g, Fat 21 g, SaturatedFat 2 g, Sodium 347 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 18 g, ServingSize 1 serving
SUGAR FREE CARROT SALAD
My dad is a diabetic and this is his one of his favorites. It is very tasty and satisfying even to the non-diabetic.
Provided by Melanie Murray
Categories Pineapple
Time 15m
Yield 1 Dessert salad
Number Of Ingredients 4
Steps:
- Make jello according to directions on the box.
- Chill until slightly thickened.
- Drain pineapple and add to the jello along with the grated carrots and chopped celery.
- Mix together and chill until firm.
CARROT RAISIN SALAD RECIPE
An easy 10-minute Grated Carrot Salad with raisins and a delicious olive oil lemon-orange dressing full of spices.
Provided by Carine Claudepierre
Categories Side Dish
Time 10m
Number Of Ingredients 14
Steps:
- First, add the nuts and seeds in a non-stick frypan and toast for 2-3 minutes until fragrant. Season with salt. Remove from heat and cool down in a bowl.
- Trim, peel carrots - I use about 10 small carrots for this recipe.
- Grate on the small grater attachment of your food processor or hand grater.
- Place the grated carrot in a large salad bowl. Set aside in the fridge.
- Make the salad dressing: add all the salad dressing ingredients to a bowl and whisk to combine. Set aside at room temperature.
- To assemble the salad, top the grated carrots with dried raisins, chopped fresh parsley, toasted seeds, and nuts and add the dressing all over. Stir to evenly blend flavors.
- Refrigerate an hour to increase flavor or serve immediately.
Nutrition Facts : ServingSize 1 serving (1/2 cup), Calories 166.6 kcal, Carbohydrate 14.7 g, Protein 1.6 g, Fat 12.4 g, SaturatedFat 1.4 g, Sodium 259.3 mg, Fiber 2.8 g, Sugar 8.9 g, UnsaturatedFat 10.4 g
SUGAR FREE CARROT CAKE
Sugar Free Carrot Cake is moist and sweet just like the classic version--without the extra carbs! Topped with a sugar free cream cheese frosting, this carrot cake recipe is keto, gluten free and freezer friendly!
Provided by Aimee
Categories Desserts
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 293 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 140 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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