Sugar-Free Carrot Cake and Frosting (can be vegan)

[Guest guest]

Sugar-Free Carrot Cake (can be vegan)

 

6 egg whites or 1 cup egg substitute

1 cup

apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3

cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking

soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups

raisins

2 cups carrots (4-6 medium)

 

Preheat oven to 350

F.

 

Stir together egg, apple juice concentrate, oil, and water. Set aside.

Sift

together dry ingredients: flour, baking powder, baking soda, salt,

cinnamon, and

nutmeg.

 

Put raisins in warm water to plump. Meanwhile,

grate carrots, and spray 2 round

9 " cake pans with non-stick pan

spray.

 

Gently stir wet ingredients into dry ingredients just until

moistened. Drain

raisins, and fold in carrots and raisins.

 

Pour into

cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat

to

325 F. for 8 to 12 more minutes.

 

Serve cooled (even refrigerated) with

Cream Cheese Frosting.

 

Sugar-Free Cream Cheese Frosting

 

1 1/2 cups

light cream cheese or vegan cream cheese

1 1/2 Tablespoons margarine, softened or vegan marg

16 packets Equal

(16 grams NutraSweet; each packet equaling sweetness of 2 teaspoons

sugar)

2 teaspoons vanilla

1-2 Tablespoons 1% milk  or soy milk to thin

frosting

 

Beat together cream cheese and margarine. Then stir in Equal,

and milk until

powder is moistened. Beat until smooth and spread on Carrot

Cake. Frosts 2 9 "

round layers of cake or two dozen cupcakes.

 

 

 

 

 

 

[Guest guest]

This may be a sugar free cake but with a whole cup of CONCENTRATED apple

juice, 2 CUPS of raisins and white flour, (not to mention the oil) it will have

LOTS of carbs and will still have a whopping amount of calories per serving.

Sure sounds good though but not a good one for diabetics......darn.

Nancy C.

East Texas

 

 

 

Sugar-Free Carrot Cake (can be vegan)

 

6 egg whites or 1 cup egg substitute

1 cup

apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3

cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking

soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups

raisins

2 cups carrots (4-6 medium)

 

Preheat oven to 350

F.

 

Stir together egg, apple juice concentrate, oil, and water. Set aside.

Sift

together dry ingredients: flour, baking powder, baking soda, salt,

cinnamon, and

nutmeg.

 

Put raisins in warm water to plump. Meanwhile,

grate carrots, and spray 2 round

9 " cake pans with non-stick pan

spray.

 

Gently stir wet ingredients into dry ingredients just until

moistened. Drain

raisins, and fold in carrots and raisins.

 

Pour into

cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat

to

325 F. for 8 to 12 more minutes.

 

Serve cooled (even refrigerated) with

Cream Cheese Frosting.

 

Sugar-Free Cream Cheese Frosting

 

1 1/2 cups

light cream cheese or vegan cream cheese

1 1/2 Tablespoons margarine, softened or vegan marg

16 packets Equal

(16 grams NutraSweet; each packet equaling sweetness of 2 teaspoons

sugar)

2 teaspoons vanilla

1-2 Tablespoons 1% milk or soy milk to thin

frosting

 

Beat together cream cheese and margarine. Then stir in Equal,

and milk until

powder is moistened. Beat until smooth and spread on Carrot

Cake. Frosts 2 9 "

round layers of cake or two dozen cupcakes.

 

[Guest guest]

Thanks so  much! I love carrot cake, however being a type 1 i can only do a

sliver of piece of cake.

 

--- On Tue, 1/5/10, Granny Mae Jean <gran_mae wrote:

 

 

Granny Mae Jean <gran_mae

[veg_grp] Sugar-Free Carrot Cake and Frosting (can be vegan)

bakingexchange

Tuesday, January 5, 2010, 5:09 PM

 

 

 

 

 

 

Sugar-Free Carrot Cake (can be vegan)

 

6 egg whites or 1 cup egg substitute

1 cup

apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3

cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking

soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups

raisins

2 cups carrots (4-6 medium)

 

Preheat oven to 350

F.

 

Stir together egg, apple juice concentrate, oil, and water. Set aside.

Sift

together dry ingredients: flour, baking powder, baking soda, salt,

cinnamon, and

nutmeg.

 

Put raisins in warm water to plump. Meanwhile,

grate carrots, and spray 2 round

9 " cake pans with non-stick pan

spray.

 

Gently stir wet ingredients into dry ingredients just until

moistened. Drain

raisins, and fold in carrots and raisins.

 

Pour into

cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat

to

325 F. for 8 to 12 more minutes.

 

Serve cooled (even refrigerated) with

Cream Cheese Frosting.

 

Sugar-Free Cream Cheese Frosting

 

1 1/2 cups

light cream cheese or vegan cream cheese

1 1/2 Tablespoons margarine, softened or vegan marg

16 packets Equal

(16 grams NutraSweet; each packet equaling sweetness of 2 teaspoons

sugar)

2 teaspoons vanilla

1-2 Tablespoons 1% milk  or soy milk to thin

frosting

 

Beat together cream cheese and margarine. Then stir in Equal,

and milk until

powder is moistened. Beat until smooth and spread on Carrot

Cake. Frosts 2 9 "

round layers of cake or two dozen cupcakes.