Sugar Free Carrot Cake Recipe -

Sugar Free Carrot Cake Recipe

A moist and delicious Diabetic Friendly recipe for Low Carb, Sugar Free Carrot Cake

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Course: Dessert

Cuisine: American

Keyword: diabetic carrot cake recipe, Sugar Free Carrot Cake recipe

Prep Time: 20

Cook Time: 25

Servings:

Calories:

Preheat the oven to 350 Degrees F (175 degrees C)
Grease and flour two 8 inch round cake pans.
Line the bottom of each pan with a parchment circle.
Sift the Carbalose Flour, Splenda, baking powder, baking soda, salt and cinnamon using a sieve, into a mixing bowl.
In a separate large mixing bowl, whisk the eggs.
Add the canola oil, Walden Farms maple syrup and vanilla extract and continue whisking until thoroughly combined.
Slowly start adding the dry ingredients into the wet ingredients, using an electric mixer on low to medium speed.
Continue until the batter is thoroughly mixed.
If the batter is too thick add a tablespoon of water or two and mix again.
Stir in the finely grated carrots and mix well.
Divide the batter between the two 8-inch round cake pans.
Tap the pans to make sure the batter is even on top and there are no large air pockets.
Bake in the center of the oven for 20-25 minutes. Start checking for doneness around 20 minutes.
A toothpick inserted into the middle of the cake should come out clean when the cakes are done.
When the baking is complete, remove them from the oven and run a knife around the edge of the pans.
Invert cakes carefully onto the cooling rack.
Peel off the parchment paper and allow them to cool completely before icing.
Once cooled add cream cheese frosting (see our Diabetic recipe) in between the layers and then on top of the cake.
Serve and Enjoy.

Get the Recipe for - Sugar Free Diabetic Cream Cheese Frosting

Sprinkle the frosted Sugar-Free Carrot Cake with chopped pecans if desired - these are not included in the recipe.