Recipe: Carrot cake
CARROT CAKE WITHOUT ADDED SUGAR
Recipe author: Malin Seijboldt
Carrot cake is a beloved classic that brightens up any coffee break. This version is a truly guilt-free delight, completely sugar-free, making it a healthier carrot cake that’s perfect as a snack or treat. t’s topped with a delicious frosting made from cream cheese, Use Like Sugar, and a touch of fresh lemon juice. Easy to make and irresistibly good.
INGREDIENTS
Cake:
- 3 eggs
- 200 g Use Like Sugar
- 45 ml oil
- 100 g melted butter
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp salt 150 g apple (grated)
- 150 g carrots (grated)
- 1 tsp baking soda
- 160 g flour (gluten-free, if preferred)
Frosting:
- 100 g butter, softened
- Juice from 1/2 lemon 150 g
- Philadelphia cream cheese
- 45 g Use Like Sugar
INSTRUCTIONS
For the Cake:
In a mixing bowl, whisk the eggs and Use Like Sugar together until the mixture is light and fluffy. Then add the melted butter and oil.
In a separate bowl, mix the dry ingredients: flour, salt, cardamom, cinnamon, and baking soda. Gradually combine the dry ingredients with the egg and sugar mixture.
Once the batter is ready, fold in the grated carrots and apple. Pour the batter into a baking pan and bake at 175°C (350°F) for about 35 minutes.
For the Frosting:
Mix 100 g softened butter, juice from half a lemon, 150 g Philadelphia cream cheese, and 3 tbsp Use Like Sugar. Place the frosting in the fridge to chill until the cake is ready.
Once the carrot cake has cooled, spread the frosting on top. Let it set for a bit before serving.
Tip: For the best results, let the cake sit in the fridge overnight. It’s even tastier the next day, served cold with coffee or tea.
