Refined Sugar Free Carrot Cake Recipes

REFINED SUGAR FREE CARROT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF) and grease, flour, and line two 8 inch (20 cm) round cake tins.
• Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a bowl and whisk lightly to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut sugar, maple syrup, yogurt, oil, and vanilla extract on a medium speed until well combined.
• Reduce the mixing speed to medium-low and crack in the eggs, one at a time, combining each egg for 30 seconds before adding the next.
• Add the dry ingredients in two parts, mixing just until the flour disappears. Turn off the mixer. Fold in the shredded carrots by hand.
• Divide the batter evenly between the two tins and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted comes out clean.
• Allow the cakes to cool in their tins for 15 minutes, then turn out onto a wire rack to finish cooling completely before frosting.
• Heat the sugar, flour, arrowroot powder, salt, and milk in a saucepan over medium heat, whisking frequently. Allow to come to a boil and whisk vigorously until the mixture reaches a thick, pudding-like consistency, about 4 minutes.
• Remove the pudding from the stove and scrape into a heatproof, sealable container. Refrigerate until cold, about 3-4 hours.
• Once the pudding has cooled completely, remove from it the fridge and add it to the bowl of a stand mixer fitted with the paddle attachment.
• Pour in the lemon juice and vanilla and whip on high until loose and lightly aerated.
• Lower the mixer speed to medium and begin adding the cream cheese and butter one cube at a time, allowing the mixer to beat the cubes into the pudding individually.
• Once all the cream cheese and butter has been added, turn the mixer back up to high and whip the frosting until fluffy.
• Once the cakes are completely cool, level and slice each layer horizontally in two. You should have four even layers.
• Choose one of the layers to be the bottom and place it on a cake board. Drop ¼ cup of frosting onto the layer and smooth it to the edges. Repeat with the remaining layers.
• Crumb coat the entire cake and then refrigerate it for 15 minutes.
• Finish icing the cake with the remaining frosting and top with fresh flowers, walnuts, or anything you desire.