Why have I made carrot cake over ten times in the past three days? To come up with a Healthy Carrot Cake that’s low in carbohydrates and gluten-free for you! This fragrant and flavorful cake is also dairy-free and nut-free, if you omit the classic add in of chopped walnuts. I promise you won’t miss the raisins in this nourishing carrot cake that’s not just healthy “because it has vegetables in it!” The other bad stuff–those culprits named Sugar and Flour–are conspicuously left out of this recipe. All of that grating was totally worth it.
You can bake the cake into a traditional rectangular loaf, or snack-sized mini muffins. Get creative and have fun with your sugar-free frosting! It pipes well, using a zip top bag with the corner snipped off.
A bit of food coloring can transform your homemade low carb treats into festive, eye-catching confections worthy of special occasions. Check the food coloring label for hidden sugar before you buy. I made the mistake of not checking the label of the Wilton gel coloring I used here, and saw it contained corn syrup, much to my dismay! That pesky Sugar manages to sneak in everywhere, doesn’t it? McCormick food colors, found in most grocery stores, are sugar-free. I’ve tried a couple of organic dyes, and unfortunately neither of them yielded satisfactory results. You need so little coloring for an entire batch of frosting that I’m not too worried about the health effects. If you have any recommendations for natural food dye, let us know in the comments, please.
The frosting is absolutely delicious any color you make it. It’s a new and improved Healthy Cream Cheese Frosting, with a special low carb ingredient that might be familiar to the Asian and Indian readers of this blog…