My Carrot Cake is a home run. It is super moist, super delicious, and because it's so darn good, it's the only dessert you need to serve. There isn't a better ending for your Easter Dinner.
The cake is completely 'no added sugar' as its very lightly sweetened with Truvia brand of stevia blend. It does have calories and carbs, so have a small slice after you have eaten plenty of protein at dinner and send the leftovers home with your sister.
After my bariatric surgery, I stopped using sugar completely and have managed a sweet tooth for 20 years by making occasional sugar free desserts - mostly sugar free Jello or baked egg custards with Splenda - but for a holiday I go a little more fancy pants. Desserts are impossible to avoid - no one wants to sit without a plate while everyone eats dessert after a holiday meal... for the rest of their life.
You don't NEED the frosting - it's wonderful without it - but with it, beyond belief!
Regarding the spice Cardamom: its wonderful and aromatic and worth the effort, but if you don't have it, leave it out.
- ¾ cup almond flour
- ¾ cup all purpose flour - you must use combination of almond AND regular flour or the cake will not work
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom, lovely if you have it, otherwise leave it out
- ½ cup Truvia baking blend - you cannot swap out sweeteners, Splenda does NOT work in a cake
- 3 large eggs
- 1/2 cup plain yogurt or sour cream (light or reduced fat is fine, but NOT fat free which has food starch thickeners)
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
- 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
- 1 cup heavy cream or whipping cream
- 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
- ¼ cup finely chopped walnuts
- Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
- Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
- Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
- Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
- If making the topping: whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
- Scrape frosting from bowl onto center of completely cooled cake layer, spread to edges and smooth. You are not looking to cover this single layer on the sides, just level it on the top. Sprinkle with the walnuts. Chill until serving.