I've been thinking more and more about working on my sugar-free baking and I FINALLY decided to test one of my many recipes today!
Sugar-Free Carrot Cake
3/4 cup Walnuts, chopped
3-4 Carrots - shredded
3/4 cup drained, crushed, unsweetened Pineapple
3/4 cup shredded, unsweetened Coconut
3/4 cup oil
1 cup unsweetened frozen pineapple juice concentrate
1 1/2 tsp. vanilla
Combine walnuts, carrots, pineapple and coconut and set aside.
In mixer, combine oil and frozen concentrate until thickened. Once thickened, add the eggs one at a time, waiting until incorporated before adding the second egg. Stir in vanilla.
1 1/2 cups Cake Flour
1 1/2 tsp. Cinnamon
1 1/2 tsp. Baking Soda
3/4 tsp. nutmeg.
Sift the dry ingredients 3 TIMES!
Once sifted, add to the liquid mixture.
Stir in the carrot mixture .
Pour batter into 2 prepared 8" cake pans.
Bake for 30-40 minutes in a 350 degree pre-heated oven.
Bake until they bounce back when lightly pressed.
Cool Completely Before icing.
Whipped Cream/Cream Cheese Icing:
1/2 pound cream cheese, room temp.
1/3 cup unsweetened, frozen pineapple juice concentrate
1 tsp. vanilla
2 cups heavy whipping cream
Beat cream cheese until smooth. Reduce speed and stir in juice concentrate and vanilla until smooth and well blended. With the mixer on low speed, add 1/2 of the cream. Scrape down the bowl. When mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff.
Let me know if you try these recipes and how you liked them!!