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Food

BEST Sugar-Free Carrot Cake Recipe!!!

By December 25, 2016 February 5th, 2019 No Comments
Merry Christmas To You Lovely People Out There! <3
It’s the Holiday Season; and holiday season is baking season for (almost) every family! I shared this recipe with my high school teacher for her baby one’s first birthday and her feedback was:
“Did a trial for the cake smash and it was a big hit. Loved it. Baby loved it. Success!!!”
With this photo(That’s his high chair with almost ZERO crumbs left):

Best news ever!! And mind you, she is not sugar free, neither is she dairy free. Not sure if her son is; but you get where I am going with how good this is!!!
You can still indulge this Christmas season! Healthy does not mean sitting and sulking when everyone is eating “good food”. How about you be the one to introduce some fun, guilt-free deserts that won’t leave everyone putting “workout a lot more” on top of their New Year’s Resolutions.
These (cup)cakes are:
Moist
Decadent
Ab-sol-ute-ly Delicious
…. You seriously can’t just have one, if you make them into cupcakes.
I couldn’t let Christmas pass without sharing 😉
Ingredients

1 1/2 cups spelt flour. (You can use unbleached/unbromated white flour )1/2 tsp baking soda3/4 tsp salt1 tsp cinnamon

1/2 cup applesauce (recipe here)-

1/3 cup melted coconut oil (Replace with more applesauce only if you don’t mind a dense texture)2 tsp white or apple cider vinegar2 tsp pure vanilla extract1 packed cup shredded carrot

Instructions:
Preheat oven to 350F and line your muffin tins.Combine all dry ingredients in a mixing bowl, then set aside.In another bowl, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediately apportion into the baking cups and place in the oven.Bake 19 minutes, then allow the healthy carrot cake cupcakes to cool before removing from the tray.
I topped them with coconut frosting

COCONUT WHIPPED CREAM RECIPE:
Ingredients:
2 13.5 ounce can of full fat Coconut Milk1 teaspoon of vanilla extract (you can add a drizzle of honey or maple syrup if you want)
Instructions:
Refrigerate coconut milk without shaking overnight or for a day – don’t miss this step.After 12 hours (at least), open can without shaking! You will realize that the fat has separated and hardened from the liquid.Scrape off the fat into a mixing bowl. Please make sure not to add the liquid because that makes it watery and just not what you imagined. (You can use the liquid for pancakes, crepes, or smoothies.)Add remaining ingredients and whip with an electric hand mixer or food processor until all ingredients are blended. Refrigerate if you want to serve it chilled. I do that!

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