Shellys 5 Minute Sugar Free Carrot Cake With Frosting Recipes

SUGAR FREE CARROT CAKE RECIPE

Steps:

• Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
• In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
• In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
• Add the dry mixture into your wet mixture until evenly combined
• Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
• Once your cake is done baking, remove it from the pan and allow it cool on a rack.
• In a chilled mixing bowl beat the heavy cream until soft peaks form.
• In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
• Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
• Spread your cream cheese frosting over your cooled cake.
• Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
• Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

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.

SUGAR-FREE CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
• In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
• In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
• Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.

SHELLY'S 5 MINUTE SUGAR FREE CHOCOLATE PEPPERMINT CAKE

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.
• Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
• Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.

SUGAR FREE CAKE FROSTING

Steps:

• Pick your favorite flavor of sugar free instant pudding mix.
• YOU MUST DO THIS! Take 2 tablespoons of milk and dissolve the pudding mix into it before adding the Cool Whip by folding it in gently. (This will get rid of any graininess). WARNING! If you over mix this, the frosting will become grainy or sticky!
• Fold into the thawed whip topping.
• Spread on cake or dip cookies, fruit or spoon now and eat!
• Keep leftovers refrigerated.
• My aunt has added drained pineapple or mandarin oranges and coconut into the frosting after step 2 (they are folded into the Cool Whip with the pudding/milk mixture).