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If you're all about sugar-free but hate the taste of artificial sweeteners, this carrot cake is about to become your jam. Chopped dates and raisins help naturally sweeten the sensational cinnamon-spiced cake.
Cake
1/2 cup grated carrot
1 1/4 cup chopped dates
1 cup raisins
1 1/3 cup water
1/4 cup applesauce, unsweetened
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped nuts, optional
Sugar-Free Cream Cheese Frosting A
8 ounces light cream cheese, room temp
5 tablespoons unsweetened pineapple juice concentrate
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange peel
Sugar-Free Cream Cheese Frosting B
8 ounces light cream cheese, room temp
5 tablespoons unsweetened apple juice concentrate
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For Cake: Preheat oven to 350 degrees F.
Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan. Bring to boil, reduce the heat, and simmer for 5 minutes. Cool.
Stir the dry ingredients together. Add optional nuts to wet ingredients, if using. Combine the wet and dry mixtures and stir until well blended.
Spoon the batter into an 8" x 8" nonstick cake pan and bake for 45 to 50 minutes.
For Frosting: For either version, whisk all ingredients together until smooth. Use to frost cooled cake.
MomOfFive
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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