5 Eggs
1 Cup Eyrthritol (Natural 0 Carb & Glycemic Index Sugar Substitute)
1/2 cup Brown Sugar
1 Cup Buttermilk
1/4 Cup Real Maple Syrup
Carrot Pulp from Juicer, About 2 1/2 cups
2 Tsp Vanilla Extract
1/2 Tbsp Baking Powder
1/2 Tbsp Baking Soda
1/2 Tbsp Sea Salt
1 Tbsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Ginger
1/4 Tsp All Spice
2 Cups Beat Bobby Flay Gluten Free Flour Mix See [|https://www.virtuouslivingcoach.com/all-purpose-gluten-free-flour-mix/]
1 Cup Chopped Walnuts (or Pecans) 2/3 in Cake Batter & 1/3 to Top
1/2 Cup Dates or Other Dried Fruit of Choice (Gold or Black Raisins, Dried Cranberries, Cherries, Pineapples etc.)
1/2 Brick Cream Cheese (Softened)
2 Tbsp Maple Syrup
2 Tsp Vanilla Extract
1/4 Tsp Cinnamon and Nutmeg
1 1/2 Cups Swerve Confectioners / Powdered Erythritol or Powdered Sugar
2-3 Tbsp Milk
I cannot say enough about this Carrot Cake With Cream Cheese Frosting! It is entirely possible that it is the most delicious thing I have ever made. For sure it is the tastiest in the Gluten-Free & reduced sugar department!
Like almost everything I make, I’m always trying to cut the fat, calories & especially sugar. Mainly because my Mother & Father-in-Law have out of control diabetes. I cook a big meal for the entire extended family almost every Sunday.
This carrot cake with cream cheese frosting was made with the pulp from a round of juicing. Anyone who knows me… Knows I really have a big problem throwing away food! I’ve always thought I could do something with all that leftover pulp for juicing. I mean I am known as the “queen of leftovers” in my household after all!
This particular juicing session, I made my favorite standard juice blend of celery, carrot & a little sweet apple. Since I used a whole bag of carrots, I knew I would have plenty of pulp. So I decided to make a carrot cake out of the pulp. So I started my juice blend with carrots instead of the celery juice like I usually do. I made sure I had a clean bag to collect my carrot pulp. Perhaps, I could have juiced the little apple & included it in my cake also. However, I didn’t – I only collected the carrot pulp.
So I do what I always do when trying to hash out a skinnier & healthier version of a recipe… I start with proven recipes. However, every single recipe I could find in every cookbook I have & ones online called for a ridiculous amount of oil. To clarify, After looking at 1/2 dozen recipes or more the least amount of oil in any of them was 3/4 cup!?! However, the most a recipe called for was 1 1/2 cups of oil! That is 12 full oz of oil Y’all! Furthermore, that one called for 2 bricks of cream cheese! Of course, that recipe didn’t bother to include the macro counts – I could almost feel my arteries hardening as a read it!
1 & 1/2 CUPS OIL… What?! Have you people done lost your mind?! Y’all are just CRAZY! I mean like CRAY… CRAY!! It just gives me a gallbladder attack just thinking about it! Where’s the apple cider vinegar Y’all? Cuz your gonna need it for that gallbladder attack if you eat all that oil. But I digress…
One of the more moderate ones found on “Tasty.com” was over 1200 calories a slice! Seriously, it makes me want to hurl just thinking about it. All that oil doesn’t even sound appetizing. Sure those recipes look good online. But so does mine! & the smell of it… oh my gosh. The BEST EVER!!
It was as if everybody just thought… This cake needs more liquid… “I know I’ll just add more oil!?!” Here I thought my reduced-fat buttermilk is decedent. It really is though. Really you could probably make a dairy-free & vegan version. If you wanted. But for my family buttermilk tests better for everyone than many substitutes. It makes it light & fluffy & even helps the rise on the cake. So for us, it makes it silky, moist & wonderful!
Soon I’ll post the macro counts for this recipe… delicious moist gluten-free carrot cake with cream cheese frosting. However, I can assure you it isn’t 1200 calories per slice! My guess is it will fall somewhere about 250-300. This is totally doable even if dieting as a weekly or once in a while treat. Hope ya’ll love this one as much as we did!
Soon I’ll post the macro counts for this recipe… delicious moist gluten-free carrot cake with cream cheese frosting. However, I can assure you it isn’t 1200 calories per slice! My guess is it will fall somewhere about 250-300. This is totally doable even if dieting as a weekly or once in a while treat. Hope ya’ll love this one as much as we did!
What do you do when food becomes your enemy? Every meal you eat, should also include a good digestive enzyme. This becomes even more critical as we age. Also unless you are eating cultured foods regularly, you should be taking a good probiotic regularly. Make these healthy habits a top priority & your tummy will thank you!
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