A Sugar Free Cake Recipe Carrot Date Cake

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.

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 -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.

SUGAR-FREE CARROT CAKE

Steps:

• Preheat oven to 350°F
• Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
• Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
• Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal®, and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.