Sugar Free Carrot Cake
Ingredients
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
Preparation
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
Directions
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
Enjoy!!
