I found out recently that my carrot cake recipe is one of my most pinned recipes. Thank you for pinning. So I thought maybe a little Easter tea and carrot cake might be nice. For those of you who have been readers for a while now, I have a very restricted diet. But, this cake is delish and my family loves it. It is especially nice with a cup of tea. I make a version without frosting and sugar for myself and I enjoy that one. If you are on a sugar-free or low sugar diet the recipe is below. Just a reminder to please review all ingredients well to assure they meet your specific needs.
To learn how to add crumbs to a frosted cake please click HERE ( please let her know I sent you( wink).
What You Need for the sugar free version
2 Cups flour
2 Cups Splenda ( or your favorite granulated sugar replacement)
½ Cup Splenda brown sugar ( or your favorite brown sugar replacement)
2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Cinnamon ( ground)
1/4 tsp. Nutmeg ( ground)
1 tsp. Salt ( optional)
4 Large eggs
1-1/3 Cups canola oil
3 Cups shredded carrots (about 6 medium sized)
1/2 Cup raisins (optional)
Nonstick cooking oil ( canola)
Large bowl and a medium bowl
2 Qt. glass baking dish
Before You Start : Preheat oven to 350. Prepare baking dish using nonstick cooking spray.
Let’s Make It! In a medium bowl, stir together the flour, sugar substitutes, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, whisk the eggs lightly to combine, and then whisk in the oil. Add to the dry ingredients and stir to combine. Stir in the carrots. Pour into prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the baking dish for 15 – 30 minutes. Serve warm with dairy-free margarine, or your favorite cream cheese frosting substitute.
I always say, ” tea tastes best from a pretty cup”.
I hope you will enjoy some Easter tea and carrot cake this week. xo
I look forward to seeing you on back here on Thursday for the TFT party xo