Carrot Cake is my FAVORITE! Here is my healthier version! It is also gluten free! When this video was filmed, I had mentioned I hadn’t found a good baking stevia. Afterwards, I started using Krisda stevia baking formula. This could work well in this recipe if you want no added sugar
1 Tablespoon (Canola Safflower)
3⁄4 Cup (12 tbs)
Sucant/Krisda stevia baking formula
2⁄3 Cup (10.67 tbs) (A Raw Brown Sugar)
1 1⁄3 Cup (21.33 tbs)
Brown rice flour
1 Cup (16 tbs)
2 Cup (32 tbs), grated
7 Ounce (In Juice)
1⁄2 Cup (8 tbs), chopped
1⁄2 Cup (8 tbs)
Low fat milk
2 Tablespoon (I Used Unsweetened Vanilla Almond Breeze)
Preheat oven to 350 degrees. In a large bowl, add first 6 ingredients (egg whites to vanilla). Stir to combine. Add in oat flour, brown nice flour, spices and baking soda. Combine. Lastly add in grated carrot, pineapple, nuts and raisins. Pour into a 8 1/2 x 11 pan, sprayed with cooking spray. Bake for 35-40 minutes.
Using a whisk, add enough milk to the protein to make it into a glaze. Whisk until smooth.