Are you looking to WOW! your family and friends this Easter with a Super Delicious Dessert, but want something healthy? Check out this easy Carrot Cake recipe that is not only low fat, but virtually SugarFree. Compliment your dessert menu with this healthy choice for your guests. This cake is sure to please and is a favorite Diabetic Dessert. All the ingredients in this recipe can be found at your local grocer with a total cost for this dessert of less than $8. Choose quality ingredients for your meal planning. Be Healthy! Be Satisfied!
Ingredients
- 1cup egg whites
- 1cup flax seed meal
- 1/2 cup non-fat lactose free milk, almond milk, or soy
- 1/2 cup grapeseed oil
- 3 cups cake flour
- 2 cups sucralose sweetener, Splenda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 3/4 cup finely chopped pecans or walnuts
- 3 cups finely grated carrots
Cream Cheese Frosting
- 2 pkgs (3oz each) low-fat cream cheese, softened
- 1/4 cup butter, softened, or grapeseed oil
- 1 tsp vanilla
- 1 3/4 cups sucralose sweetener, Splenda, sifted
Notes
- Substitute 6 eggs in place of egg whites and flax seed meal and 3 sticks (1 1/2cups) of butter in place of milk and oil to create standard recipe.
- Use a hand sifter to sift sugar substitute to a finer consistency such as that of powdered sugar.
- To add a little more spice to this cake, add an additional teaspoon of allspice to the mix.
- Set aside an additional cup of chopped nuts to decorate cake.
Directions
Preheat oven to 350'. Prepare 2 greased and floured 8 inch cake pans and set aside. In food processor or with a hand held grater, grate carrots to a fine consistency. In medium bowl, fold in finely chopped nuts with carrots and set aside. Using a stand mixer, blend together egg whites, flax seed meal, milk, and oil on medium speed for 2 minutes . Scrape bowl to blend well. Add sucralose sweetener and blend together for an additional 1 minute. Again, stop and scrape bowl to blend well. Add flour, salt, cinnamon, baking powder, and nutmeg and mix on low until combined. Remove bowl from stand and fold in carrots and nut mixture.
Split batter evenly into the 2 greased and floured cake pans and bake for 55 to 60 minutes. Let cool in pans for 10 minutes, remove and place on wire rack until completely cool or room temperature. Be aware that cakes are very moist and delicate. Frost layers with the cream cheese frosting recipe above.
Apply additional pecans or walnuts to outside frosted layer for decorative effect.
Julia Carter - Julia Kathryn Carter is a graduate of San Francisco State University with a degree in Anthropology and is a third generation Ordained ...
