Carrot cake is a luscious desert, but even though healthy shredded carrots are a primary ingredient, carrot cake also contains unhealthy levels of sugar, as well as high levels of fat. As an alternative, make a healthier version of carrot cake sweetened with fruit, fruit juice, and a small amount of sugar substitute.
Dry Ingredients
Although low sugar carrot cake requires 1 1/2 cups of all purpose flour, you can use half all purpose flour and half whole wheat flour for a higher fiber content and slightly nutty flavor. Blend the flour with 1 teaspoon of baking soda and 1 teaspoon of baking powder. Stir in spices, including 1 1/2 teaspoon of cinnamon, 1/4 teaspoon each of allspice and ground cloves, and 1/8 teaspoon of nutmeg. Adjust the spices if you prefer a less spicy carrot cake.
Wet Ingredients
Two tablespoons of unsweetened, condensed apple juice forms the sweet basis of the liquid ingredients. If possible, use organic apple juice. Place the apple juice in a blender, then blend the juice with two large eggs and 1 tablespoon of sucralose, or your choice of sugar substitute. If you prefer not to use artificial sweeteners and you don't mind a small amount of sugar, replace the sucralose with an equal amount of granulated sugar. Pour the apple juice mixture into a large bowl. Open a small can of crushed pineapple. Drain the pineapple, and pour 1/4 cup of the pineapple juice into the apple juice, along with 1 teaspoon of vanilla extract. For the best flavor, use pure vanilla extract. Stir in 2 tablespoons of flax seed that has been softened in 1/4 cup of hot water.
Combining the Ingredients
Use a large rubber spatula to stir the dry ingredients into the wet ingredients, then stir in 1 cup of finely grated carrots. Large carrots should be scrubbed and peeled, but small, tender carrots require no peeling. If possible, use organically grown carrots. Stir in 1 cup of the drained, crushed pineapple, along with 1/4 cup of raisins. If you like nuts in your carrot cake, stir in about 1/4 cup of chopped walnuts or pecans. You can also stir in about 1/4 cup of shredded coconut, if desired.
Baking
This carrot cake makes enough batter to fill an 8-inch square baking pan. Spray the pan with nonstick cooking spray, or coat the pan lightly with canola oil. Spread the batter in the pan, and then cook the carrot cake for 25 minutes in an oven preheated to 350 degrees F. Allow the cake to cool before adding the glaze.
Glaze
Make a sugar-free cream cheese frosting by mixing two 8-ounce packages of softened light cream cheese with 1 cup of sucralose powdered sweetener, 1/2 cup of softened butter, and 2 teaspoons of vanilla extract. Alternatively, make an apple juice glaze that's free of sugar and artificial sweeteners. To make the glaze, combine 2 tablespoons of frozen, condensed, unsweetened apple juice with 1 tablespoon of warm water. Stir until the juice thaws and mixes with the water, and then drizzle the mixture over the carrot cake.
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