Devour A Divine Gluten-Free Dessert - Carrot Cake Recipe
Carrot cakes have gained popularity over the years. While the calorie conscious would be reluctant in relishing a carrot cake, we bet, one spoon of this divine piece of sugar free and gluten-free cake will get you hooked. If you have been skipping gluten and sugar for dietary reasons, it doesn’t mean you miss out on some deliciousness, right? Try out this gluten free carrot cake with lesser sugar calories.
- Serves : 8-12
- Cook time : 40 mins
- Preparation : 20 mins
Ingredients
For the cake:- 2 ½ cups almond flour
- 1 ¼ tsp. baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp salt
- 50 Measured Spoons of Sugar Free Natura Powder Concentrate
(Measuring Spoon available inside every pack of Sugar Free Natura Powder Concentrate. 1 measured spoon of Sugar Free gives the same level of sweetness as 1 tsp of Sugar!) - 4 large eggs
- 2/3 cup Vegetable Oil
- ½ cup melted unsalted butter
- 3 cups finely shredded carrots
For the Frosting:
- 225 gms of Cream Cheese, softened to room temperature
- 5 tbsp butter, softened to room temperature
- 50 Measured Spoons of Sugar Free Natura Powder Concentrate
- 2 tbsp heavy cream
- 2 tsp pure vanilla extract
Cooking tips
- The cake remains fresh outside up until 2 days, after that you can store it in the refrigerator for 2 days.
Stay tuned for many more Sugar Free dessert recipes.
Preparation
- Preheat oven to 350°. Spray the cake pan with cooking spray.
- In a medium bowl, mix together almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice and salt. Set aside.
- In the bowl of your cake mixer, beat Sugar Free Natura Powder Concentrate (it adds the right amount of sweetness to the cake without excessive sugar calories) eggs on medium-high speed until thoroughly combined.
- Reduce speed to low and slowly add the oil and melted butter. Mix on high for one minute, or until mixture is mixed and light in colour.
- Turn off mixer and stir in by hand the shredded carrots and dry ingredients (set aside) until no loose flour remains.
- Pour the mixture into the greased pan. Bake at 350° for 35-40 minutes or until the cake is well settled.
- Let the cake cool.
- Once the cake is cool, mix up the cream cheese frosting
- In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes or until soft, creamy and combined thoroughly.
- Add 25 measured spoons of Sugar Free Natura Powdered Concentrate and beat until well mixed.
- Add the heavy cream and pure vanilla extract. Beat on medium speed for 2 minutes.
- Add an additional 25 measured spoons of Sugar Free Natura Powdered Concentrate until frosting reaches desired taste and thickness.
- Use a spatula to spread the frosting over the cool cake.
