Thursday, April 28, 2011

Low Carb Carrot Cake

This cake is so easy and delicious! It's not a scratch cake, I used a mix. There are some pretty good low-sugar and sugar-free mixes on the market now. I use them as a base for my low carb cakes. I reduce the carb count in my cakes even further by substituting 1 cup of Carbalose flour for 1 cup of the mix, add 1/3 cup sugar substitute, 1/2 tsp vanilla and 1/2 tsp baking powder. So get creative, the possibilities are endless!


Cake batter:
  • 1 box yellow sugar free cake mix
  • 3 whole eggs
  • 1/3 cup light olive oil
  • 1 cup water
  • 1 1/2 cups finely shredded carrot 
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 2 packages cream cheese 
  • 1/2 cup butter
  • 2 tsp vanilla
  • 2 cup +/- granulated sugar substitute (depending on desired sweetness)
  • 1/2 cup crushed pecan pieces (optional)
Beat the cream cheese and butter until smooth, then beat in the vanilla and sugar substitutes until light and fluffy. This is a very simple frosting, but you can add flavoring or spices if you like.

Prepare the batter according to package directions and add spices, then mix in the carrots. Pour into prepared cake pan(s) and bake according to package directions.
Cool the cake in the pan(s) for 10 minutes then remove. When completely cool assemble the cake (if making a layer cake) and spread the frosting on the sides of the cake. If desired, roll the sides of the cake in the crushed pecans, then frost the top of the cake. That way your fingers stay clean while rolling. This cake is simply delicious!

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