Sugar-Free, Grain-Free Carrot Cake

Sugar-Free, Grain-Free Carrot Cake
Staff Writer
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
509
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.

Nutritional Facts

Total Fat
24g
34%
Sugar
17g
19%
Saturated Fat
7g
29%
Cholesterol
28mg
9%
Carbohydrate, by difference
59g
45%
Protein
13g
28%
Vitamin A, RAE
72µg
10%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
121mg
12%
Choline, total
21mg
5%
Fiber, total dietary
2g
8%
Folate, total
50µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
307mg
44%
Selenium, Se
25µg
45%
Sodium, Na
675mg
45%
Water
94g
3%
Zinc, Zn
1mg
13%

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.