Carrot Cake No Sugar Added Recipes

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.

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.

CARROT CAKE CUPCAKES (NO SUGAR ADDED)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.
• Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.
• Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.
• Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.