Reduced Sugar Carrot Cake

Happy Easter everyone! regardless of how you observe this holiday I hope you have a great day. Fortunately I was able to sneak away to visit my family for the holiday weekend. Mom and I were up late making goodies for the family to enjoy today! Deserts are sometimes the hardest thing for us to avoid after going through bariatric surgery. This recipe gives a nice option as an occasional treat as each serving only has about 4 grams of sugar.

Reduced Sugar Carrot Cake

Servings: 8

Total cooking time: Aprox. 35 minutes

Ingredients:

¾ cup almond flour
¾ cup all purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon clove
½ cup sugar substitute baking blend
¾ cup egg substitute (equivalent of 3 large eggs)
½ cup plain greek yogurt
1 teaspoon vanilla
¼ cup butter, melted
1 cup freshly grated carrots, about 3 medium carrots

Frosting

4 ounces Neufchâtel, light cream cheese
1 cup heavy cream
1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
¼ cup finely chopped walnuts

Directions:

Preheat oven to 350 degrees.
Spray an 8 inch round cake pan with vegetable cooking spray.
Blend the almond flour, flour, baking powder, salt, cinnamon, and clove in a medium bowl with a whisk and set aside.
Beat the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy.
Add the dry ingredients and mix until just blended.
Fold in the carrots.
Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean.
Allow to cool for a bit and then remove from pan and allow to continue cooling.
Beat cream cheese until fluffy, add heavy cream and pudding powder and beat until smooth and creamy.
If not serving immediately place frosting in a container and chill until ready to serve.
When cake is completely cooled and ready to assemble, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts.