Delicious Gluten Free Sugar Free Healthy Carrot Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Yields:
-
20 squares
- Serves:
- 20
ingredients
- 1 1⁄2 cups applesauce or 1 1/2 cups extra virgin olive oil
- 3 tablespoons Splenda sugar substitute
- 3 eggs (cage free)
- 1⁄2 cup brown rice flour
- 1⁄2 cup sorghum flour
- 1⁄2 cup quinoa flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca starch
- 2 teaspoons xanthan gum
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 3 cups carrots
- 20 ounces pineapple
- 1 cup coconut (sugar free)
- 1 cup walnuts
-
Frosting
- 8 ounces light cream cheese
- 1 teaspoon vanilla
- 5 tablespoons Splenda sugar substitute
-
opt
- cinnamon (optional)
-
opt
- 1⁄4 cup walnuts (optional)
-
opt
- 1⁄4 cup almonds (optional)
-
opt
- 1⁄4 cup coconut (optional)
directions
- (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
- Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
- Whip frosting ingredients together. Wait till cool to frost.
- To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
- On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.
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