My Father is Diabetic so for Sunday Dinners, Holidays and his Birthday (which was today) I wanted to make him some of his favorite foods and a nice dessert that is sugar free.
This year I wanted to make him a cake. Not sure where to begin I sat at the computer. I saw a recipe for Sugar Free carrot cake. Perfect I thought. the recipe is by a girl ” Hey Hey Holly” on YouTube. I adapted my recipe from hers, basically I completely kinda changed the whole thing so I will now call it mine.
Because I didn’t want to use so much sugar substitute and 6 egg whites seemed like I would use to many of my eggs. Plus I like full flavor so why not just use the whole egg. So for all you wanting to adapt recipes from egg whites to whole just use 1 whole for every 2 whites in recipe. Plus I used sugar free pudding to help with the moistness.
It came out AWESOME!!! I was very happy and so was my father. You would never know it was not the real sugar in it. Plus I used mostly Stevia instead of gross Splenda. I love the use of Stevia cause it is naturally derived and better for you.
I use extra leavening due to the fact that sugar substitute does not give proper structure to cakes, this with the help of trying out Stevia in my recipe did the trick.
tsp= teaspoon TBL= Tablespoon
BEST Sugar Free Carrot Cake
3 cups regular flour
2 tsp Baking Soda
3 tsp Baking Powder
1 TBL cinnamon
1 tsp nutmeg
1/2 tsp Salt
3 whole eggs
1/4 cup lightly packed a Brown sugar Splenda
1/2 cup Stevia
1/2 package of sugar free pudding (I used vanilla cheesecake)
(I use Jello brand POWDERED SUGAR FREE INSTANT pudding mix, not the pre made stuff)
1 cup all natural sugar free applesauce
1 cup whole milk
1/4 cup chopped pecans
(1/4 cup raisins if you like – Pops does not like raisins so I did not use :( )
2 cups carrots
1. In a separate bowl sift together all 6 first dry ingredients; flour, bs, bp, cinnamon, nutmeg & salt
2. In standing mixer med speed cream together eggs with sugars and pudding (1/2 package of pudding)
3. into the egg mix then add applesauce.
4. with mixer on a lower speed add flour 1 cup alternating with 1/4 cup of milk (Milk will be 4 turns of -1/4 c /Flour will be 3 turns of -1 cup)
*alternating wet and dry ingredients will make for a moister better cake*
5. fold in pecans and if you like raisins
6. pour into prepared bundt pan 3/4 way up filled (I used Bakers Secret spray heavily sprayed into bundt)
Batter will be a thick batter and you will have a little left over unless you have a BIG Bundt pan :)
Cook at 350 degrees for 35 – 50 Minutes
*at about 25 minutes I checked for doneness with a wood skewer and it was not done but nicely browning, I covered with foil for the rest of the cooking process, checking doneness with wood skewer til nothing stuck to it.
Removed from pan and lightly covered with a foil tent to cool for ten Min before I took foil off to cool completely.
1. In standing mixer add remaining 1/2 package of pudding with 8 oz cream cheese (I used room temp whipped cream cheese) and 2 TBL Stevia.
2. When mixed add in 1 tub sugar free cool whip, then beat with mixer.
3. Spoon frosting into a plastic baggie and cut off tip on one edge of bottom of baggie to make a piping bag.
4. Decorate cooled cake with bag (this is fun part- kiddos enjoyed this)
5. Enjoy, cover cake with plastic wrap and keep in fridge.
Momma Says: Carrot Cake in my book is considered a veggie for the day. Who knew eating veggies could be so yummy!
Recipe: Best Sugar Free Carrot Cake