My crafting and family life journal

Low Sugar Carrot Cake –

low sugar carrot cupcakes

Cake

  • 1 3/4 c. all-purpose gluten-free flour blend
  • 1 tsp. Guar Gum
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 c. vegetable oil
  • 3 tbsp. grade B maple syrup
  • 2 eggs
  • 1/4 c. unsweetened pineapple juice concentrate
  • 1 tsp. vanilla
  • 1 c. shredded carrots
  • 1/2 c. golden raisins
  • 1/2 c. crushed unsweetened pineapple, drained

Preheat oven to 350°F. Grease and flour 9x5x3 inch pan.

In a bowl, toss dry ingredients. In second bowl, stir oil, syrup, eggs, juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Scrape into prepared pan. Bake 35-40 minutes. Cool in pan on rack, 1 hour.

Cream Cheese Frosting

  • 1 Tbsp Pure Vanilla Extract
  • 1/4 cup Maple Syrup, Grade B
  • 16 oz Full Fat Cream Cheese
  • 2 Tbsp Ginger Root, grated

Allow cream cheese to come up to room temperature. Blend cream cheese, maple syrup, vanilla, and ginger with a hand mixer or kitchen mixer. Use right away, or refrigerate.

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