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There is an old recipe I was given for this ULTRA moist carrot cake that was to die for. Since I am a health nut I try to stay away from cake slices that are 900+ calories per serving (just a small exaggeration). But my boyfriend also has celiac disease, so I modified this recipe to be not only gluten free, but sugar-free as well (natural sugar, anyway) Here is the OLD recipe if you want it, of course you can make it healthy and keep all the calories, but really you can get almost the same taste out of this new one.
- 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
- 8 ounces light cream cheese
- 1 teaspoon vanilla
- 5 tablespoons Splenda sugar substitute
- cinnamon (optional)
- 1⁄4 cup walnuts (optional)
- 1⁄4 cup almonds (optional)
- 1⁄4 cup coconut (optional)
- (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.