This is the story of a very special cake.
A cake meticulously tested and frosted with care for the woman who encouraged my creative endeavors from day one. From the moment I could hold a paintbrush to the instant I started my blog back in 2008, she told me that I was talented and more importantly, that if I tried my best, that was enough. Without her support, I might never have grown confident enough to share my recipes and photos with the world.
This cake is a token of my appreciation for the woman who lifted me up with her boundless love, generosity, and unshakeable belief in my abilities. In college, I went through a trying period of personal growth and transformation. Without Mom to talk me through it, it would have been far more difficult to see the light rays peeking through the storm cloud.
Happy Easter, y’all! Here in the Healthy Indulgences household, we’re serving up my Sugar-Free Carrot Cake with our holiday dinner.
Here’s my updated version of the old Sugar-Free Healthy Indulgences Carrot Cake (check out the photos! Pretty big difference between now and 4 years ago, huh? :D), with a couple of tweaks to make it even more delicious. It’s still gluten-free, sugar-free, and diabetic-friendly, at just 8 carbs per piece! It can also be made nut-free and dairy-free with a couple of modifications (see below!).
The measurements listed work well with the wonderful non bitter pure stevia powder found at TJ’s. Have you hopped on the Trader Joe’s stevia train yet? I’m hooked! Hoping to see a larger bottle for sale in the future, ’cause $9.99 per oz is a bit steep for prolific bakers like yours truly. If you, too, are burning through stevia and would like to write to TJ’s about selling their pure, lactose-free in bulk, you can email them here. Once you’ve sounded off, don’t forget to come back for this fabulous cake recipe! 😀