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Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Cakes, Easter Recipes
Ingredients: For the cake:; 4 large eggs; 1 tablespoon vanilla extract; 1 cup unsweetened applesauce; 1 (8-ounce) can crushed pineapple, drained; 2 cups fresh grated carrots, packed; ¾ cup Splenda® Monk Fruit Granulated Sweetener; 2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 teaspoon salt; ½ cup chopped walnuts or pecans, optional; For the frosting:; 8 ounces room-temperature cream cheese; ¾ cup 0% plain Greek yogurt; 2 teaspoons pure vanilla extract; 2 ½ cups KETO:SWEET Confectioners Sweetener

Makes 32 slices Calories 90 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

For the cake:

4 large eggs

1 tablespoon vanilla extract

1 cup unsweetened applesauce

1 (8-ounce) can crushed pineapple, drained

2 cups fresh grated carrots, packed

¾ cup Splenda® Monk Fruit Granulated Sweetener

2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 teaspoon salt

½ cup chopped walnuts or pecans, optional

For the frosting:

8 ounces room-temperature cream cheese

¾ cup 0% plain Greek yogurt

2 teaspoons pure vanilla extract

2 ½ cups KETO:SWEET Confectioners Sweetener

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 one cake)

Calories	90
Total Fat	4.5g
Saturated Fat	2g
Cholesterol	0mg
Sodium	110mg
Total Carbs	26g
Dietary Fiber	1g
Sugars	3g
Added Sugars	0g
Protein	3g

Instructions

To make the cake:

In a medium bowl, beat eggs with a whisk for 1 minute. Whisk in vanilla, applesauce, pineapple, carrots, and sweetener. Set aside.
Preheat oven to 350ºF. Prepare two 8-inch round cake pans by spraying with non-stick cooking spray, and dusting with flour.
In a small bowl, whisk together flour, baking powder, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and stir together just until moistened. Fold in nuts, if using.
Divide batter between the two prepared cake pans, smoothing out the batter on top. Bake for 30 minutes, or until a toothpick comes out clean in the middle.
Remove, let cakes cool slightly, then remove them from the pans onto a wire rack or parchment paper to finish cooling before frosting.

To make the frosting:

In a medium bowl, beat cream cheese, yogurt, and vanilla until completely smooth. Add in half of the sweetener and beat until incorporated. Add the rest of the sweetener, and beat. Add a little more sweetener if needed for a spreadable consistency, and beat again.
Split the frosting between the two cakes carefully spread all around the cake. Decorate the middle of the top cake with walnuts, pecans, or carrot ribbons.

Note

The best way to grate carrots for a cake is to use a box grater and do it by hand. Alternatively, use the shredder blade of a food processor, then pulse carrot shreds several times in the food processor barrel. Carrots need to be small and thin enough that they will cook through, as well as add moisture and juiciness.
Toast nuts before adding for a more intense nut flavor.
Carrot cake is almost always better the next day, when the flavors have had time to marry. If pre-making the cakes, keep them in an airtight container or wrap them in plastic wrap to prevent drying. Be sure to keep a frosted carrot cake in the refrigerator!