Sugar-Free, Grain-Free Carrot Cake

Staff Writer
Sugar-Free, Grain-Free Carrot Cake
Can-Do Candida

Candida Carrot Cake

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. 

 

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6
Servings
515
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 1 1/2 Cup almond flour
  • 1/4 Cup coconut flour
  • 1/2 Teaspoon salt
  • 3/4 Teaspoons baking soda
  • 12 packets Stevia in the Raw
  • 2 Teaspoons 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 Cups 2-percent milk
  • 3 Tablespoons plain unsweetened Greek yogurt
  • 2 Cups shredded carrot, patted dry
  • 1/4 Cup chopped pecans (optional)

For the cream cheese icing

  • 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

For the cake

Preheat the oven to 350 degrees.

In a large bowl, combine all of the dry ingredients (first 9 ingredients) and stir until they are evenly blended.

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.

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.

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.)

While the cake cools, make the icing.

For the cream cheese icing

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.

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
44g
67%
Sugar
7g
N/A
Saturated Fat
19g
94%
Cholesterol
178mg
59%
Protein
16g
31%
Carbs
27g
9%
Vitamin A
622µg
69%
Vitamin B12
0.5µg
8.9%
Vitamin B6
0.1mg
7.2%
Vitamin C
3mg
4%
Vitamin D
1µg
N/A
Vitamin E
1mg
5%
Vitamin K
8µg
10%
Calcium
145mg
14%
Fiber
7g
28%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
1mg
7%
Magnesium
20mg
5%
Monounsaturated
7g
N/A
Niacin (B3)
0.6mg
2.8%
Phosphorus
284mg
41%
Polyunsaturated
2g
N/A
Potassium
499mg
14%
Riboflavin (B2)
0.3mg
15.8%
Sodium
490mg
20%
Trans
0.4g
N/A
Zinc
0.9mg
6.1%

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