Sugar Free Carrot Cake Recipes

Ingredients

Servings: 18

2 cups sifted cake flour

1/3 cup whole wheat flour

2 tsp baking soda

1/8 tsp salt

1½ tsp ground cinnamon

½ tsp pumpkin pie spice

1 (8-ounce) can crushed pineapple in juice

½ cup firmly packed brown sugar substitute

3 tbsp vegetable oil

4 eggs whites

3 cups shredded carrot

2/3 cup nonfat buttermilk

2 tsp vanilla extract

Vegetable cooking spray

1½ (8-ounce) packages Neufchatel cheese

½ cup granulated sugar substitute

½ tsp grated orange rind

½ tsp vanilla extract

Exchanges/Choices:

1½ Starch

1½ Fat

Calories 174

Carbohydrate 23.7g

Fiber 1.7g

Fat 7.0g

Sodium 266mg

Combine first 6 ingredients. Set aside. Drain pineapple, reserving 2 tablespoons juice for Cream Cheese Frosting.
Combine sugar and oil in a medium bowl. Add egg white, beat at medium speed with electric mixer for 1 minute. Stir in pineapple, carrot, vanilla and buttermilk. Add flour mixture, stir well.
Pour batter into a 13x9x2 inch pan coated with cooking spray. Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool. Spread Cream Cheese Frosting over cake. Cut into squares.
To prepare the Cream Cheese Frosting, beat the Neufchatel cheese at medium speed with electric mixer until creamy. Add sugar substitute, the pineapple juice, vanilla and orange rind. Beat until creamy.

Fun Facts / Cooking Tips
	Carrot cake recipes with cream cheese frosting is listed as the top five trendy food of 1970s. This new millennium healthy carrot cake is suitable for special diet such as diabetes. You can also add in other ingredients such as raisins and nuts. To have an even better taste, you can refrigerate it overnight before serving.

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