Facts Healthy Eating

Sugar-Free, Grain-Free Carrot Cake

Sugar-Free, Grain-Free Carrot Cake
3.5 from 2 ratings
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Designed for the candida diet, this carrot cake is moist, delicious, and entirely sugar-free. A blend of grain-free flours combine to create this flavorful spice cake, while stevia extract gives the cream cheese icing a perfectly balanced tangy sweetness.    Click here to see the story on the candida diet
Servings
6
servings
Ingredients
  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 12 packets stevia in the raw
  • 2 teaspoon ground cinnamon
  • 1 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup unsweetened shredded coconut
  • 4 eggs
  • 1/4 cup salted butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup 2-percent milk
  • 3 tablespoon plain unsweetened greek yogurt
  • 2 cup shredded carrot, patted dry
  • 1/4 cup chopped pecans (optional)
  • one 8-ounce package cream cheese, preferably organic
  • 1 tablespoon butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 7 packets stevia in the raw
  • 1 tablespoon plain unsweetened greek yogurt
Directions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine all of the dry ingredients (first 9 ingredients) and stir until they are evenly blended.
  3. In a separate bowl, beat the eggs. To the beaten eggs, slowly add the melted butter, whisking continuously. Add the vanilla extract, milk, and Greek yogurt, and stir to thoroughly combine. (Make sure you get the yogurt mixed in so that there are no lumps.) Add the shredded carrot to the wet mixture.
  4. Next, add the wet ingredients to the dry ingredients and stir until they come together completely in a sticky, wet batter. Lastly, add the chopped pecans, if using.
  5. Pour the batter into a square cake pan, about 2 ½ inches deep. Bake for 50 minutes, turning and checking for doneness throughout. (If using a smaller pan or a pan of a different shape, be aware baking time could be different. Bake times for this cake will tend to be long, however, because of the high moisture content of the carrots themselves.)
  6. While the cake cools, make the icing.
  7. In a large bowl, mash the cream cheese until it is soft and easy to stir. Add the softened butter and cream it together with the cheese. Add the vanilla extract, stevia, and yogurt, and stir vigorously until all the ingredients come together cohesively.
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