Sugar Free Carrot Cake
3 large eggs
2 cups Stevia (be sure to check the bag to make sure it’s one for one. Some are ½ to 1.
¾ cup vegetable oil
¾ cup buttermilk
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 cups grated carrots
1 8oz can crushed pineapple, drained
1 cup chopped pecans or walnuts
Spray 3 (9 inch) cake pans with cooking spray and lightly dust with flour. Set aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour, soda, salt and cinnamon and beat at low speed until blended and then add vanilla. Fold In carrots pineapple and walnuts.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick comes out clean when inserted in center. Cool 15 minutes and remove from pans.
Sugar Free Cream Cheese Frosting
1 (1.4 ounce) package sugar-free vanilla instant pudding mix (I had to buy 2 1 oz. as they are smaller now)
1 ¾ cup of milk (or 2 cups of milk if you use 2 1 oz. packages of pudding)
1 8 oz. pkg. cream cheese (I used 2/3 less fat)
1 8 oz. container sugar free Cool Whip
1. In a medium bowl combine pudding mix and mile. Mix well and let stand until thickened.
2. In a large bowl beat cream cheese until smooth. Add pudding and mix well. Finally, fold whipped topping.
3. Icing the layers and store cake in the fridge