Special Diet - Created Date : 19.9.2019
After a long, dark, and cold Minnesota winter, I can hardly wait for all the spring things!
The chives and rhubarb will be poking their little green heads out of the ground soon. Maple syruping is in full swing. And, I’m finally able to use my camera before 10:00 a.m. and after 2:00 p.m.
I’m tellin’ ya, this past Minnesota winter truly tested the stuff I was made of. I am so, so thankful that Spring is here, the snow is melting, and it’s time to start thinking about healthy, sugar-free, grain-free spring recipes!
From the time I could sit up, my mom and Memaw had me sitting on the countertop, pinching pie crusts and stirring pudding filling.
Middle school introduced me to the snack bar line at school, and with that, a two-year Little Debbie Swiss Cake Roll phase.
Then, marriage gifted me a mother-in-law who makes a killer yellow cake with chocolate sauce and Puppy Chow at Christmastime that will make your eyes roll back into your head.
My entire life has been filled with sweets.
Yet, something my life that was sorely lacking???
You see, in all that sweet, sweet, sweet ALL THE TIME, I never learned to appreciate flavors — because they were either absent or masked by insane amounts of sugar.
Then, I changed how I made dessert — to include no sugar and MORE flavor!
Cutting sugar out of my life (including honey, maple syrup, and coconut sugar 98% of the time) was the best health choice I’ve ever made! Once my palate became accustomed to tasting flavor, sweet things became too sweet.
I began craving flavors (and meat and vegetables ?? ) more than sweets… and that’s how I know I’m no longer addicted to sugar!
So, what does all this have to do with a recipe for Grain-Free and Low-Carb Maple Carrot Cake?
Grain-Free & Low-Carb Maple Carrot Cake
First and foremost, you’re going to taste all the flavors this healthy, low-carb cake has to offer: the flavors of carrot and maple, the nutmeg and cinnamon, and the tang of a homemade, cultured cream cheese frosting.
Nothing is hiding behind overpowering sweetness!
We’re not hiding vegetables in cake here, folks. (Well, actually, we are. Because it’s carrot cake. But, you get what I mean.)
Carrots have a beautiful, earthy sweetness of their own. When mixed with spices, a few raisins, and a probiotic cream cheese frosting, you get a perfect spring dessert — great for Easter or Mother’s Day or any Spring celebration.
How To Make Low-Carb Maple Carrot Cake
It’s really, really simple. As simple as a sweetener swap.
If you don’t want a low-carb maple carrot cake and prefer to stick with whole sweeteners, use maple sugar. You’ll get the beautiful flavor of maple in a granulated sweetener, which is best for the texture of this cake.
The one-half cup in the entire cake (not including frosting) is not enough to cause any sharp spikes in blood sugar. And you know that balanced blood sugar is where I like to keep it!
(I have not tried this recipe with maple syrup, so I cannot say how it will turn out!)
If you like, this grain-free maple carrot cake doesn’t have to have any sugar at all!
Yet, if you’re watching carbs or don’t want the blood sugar spike that often comes after eating sugar-laden desserts — even whole foods desserts — you’re going to swap out the maple sugar for your favorite keto/low-carb/THM sweetener, such as Dietz Sweet or Lakanto, plus some maple extract.
Magic! You get the flavor and sweetness of maple sugar without the carbs!
*Note: You may wish to omit the raisins to make this cake even lower in carbs.*
Let’s Talk About Cultured Maple Cream Cheese Frosting
Not that you’re trying to add nutrition to a cake — I mean, this is CAKE after all — but a little probiotics with your cake never hurt anyone.
And that’s why I love using a probiotic-rich or cultured cream cheese. Nancy’s is the only brand I know of that makes a truly cultured cream cheese. You can find Nancy’s cream cheese in most health food stores or order it through Azure Standard (best price).
When whipped with a bit of sustainably sourced palm shortening and powdered maple sugar or low-carb sweetener + maple extract, you get a light and fluffy, gut-healthy cream cheese frosting that’s the perfect accompaniment to this lovely Grain-Free Maple Carrot Cake.
I won’t be winning any cake decorating awards any time soon and certainly won’t quit my day job to decorate cakes, but I like this simple (though slightly time-consuming) piping technique. It’s pretty difficult to mess up!
How To Make This Flavorful, Beautiful Grain-Free, Low-Carb Maple Carrot Cake
Preheat your oven to 350 degrees Fahrenheit.
Then, you need to decide how many layers you’d like your cake to have. You can use four 6¨ cake tins or two 9¨ cake tins — your choice! Grease the cake tins and line the bottoms with unbleached parchment paper.
Go ahead and measure out your wet ingredients, which includes your sweetener, so everything is ready to go. It’s also helpful to combine the dry ingredients (except raisins) and whisk them together in a large mixing bowl and set aside.
Use the paddle attachment of your stand mixer to cream together the palm shortening and your sweetener of choice. Once smooth, add the remaining wet ingredients and continue mixing until combined.
While the mixer is running, slowly add the dry ingredients to the wet ingredients. Allow the dry ingredients to fully incorporate. Lastly, fold in raisins (if using).
Evenly divide the cake batter among your pre-greased and lined cake tins and bake until the top springs back when touched and a toothpick inserted comes out clean. Turn the cakes out on to a cooling rack and cool completely before assembling and frosting.
Whip together softened probiotic cream cheese and palm shortening until light and fluffy — about four minutes. It’s helpful, too, to use a blender to powder whatever sweetener you plan to use for your frosting.
Add the powdered sweetener in, a bit at a time to prevent an explosion of sweetener all over your kitchen! If you’re using a keto/low-carb/THM-friendly sweetener, you’ll also need to add the maple extract at this time.
Do you prefer flavorful desserts that aren’t overly sweet?
Recipe originally published on November 17, 2017. Updated with new photos and updated recipe on March 30, 2019.
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I love carrot cake and your looks just like you– beautiful! I have got to figure out how to rustle up all your ingredients. Not much of a baker though. Or, better yet, you can just make me one when we get the chance…LOL
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1 year ago
I love this cake and the idea of it in my belly. Thanks for sharing your talent!
I don’t eat cakes and desserts because they are usually made WAY too sweet. When I see a recipe with low sweetener, it makes me so so happy! Foods just taste so good when there isn’t a load of sugar throw in them.
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1 year ago
This sounds absolutely delicious! I’ve been wanting to try to bake with coconut flour, and I think I will start with this recipe. Thanks!
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Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"