Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake with Sugar or Stevia Sweetener Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Carrot Cake with Sugar or Stevia Sweetener, by , is from Diehl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robert Diehl

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. unsalted butter or margarine, for greasing the pans
2 cups unbleached all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. fine sea salt or table salt
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. Ground allspice
2 cups stevia sweetener or sugar
4 large eggs, at room temperature
1 cup extra virgin olive oil, safflower or canola oil
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
Optional additions:
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins

For the cream cheese frosting:
2 (8-ounce) packages cream cheese, chilled
1/2 cup unsalted butter or margarine, softened at room temperature
1 1/3 cup powdered stevia or sugar, sifted after measuring
1 tablespoon pure vanilla extract

Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

Directions:
Directions:
Position a rack in the middle of the oven or air fryer on bake and preheat to 375F.
Grease the bottom and sides of 2 (9-inch-round, 2-inch-deep) or 9in X 13" cake pans/baking dish and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, or hand beat, mix the stevia or sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the stevia or confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
Frost the cake:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Thanks to Eipcurious.com for the idea of this recipe.

https://www.epicurious.com/recipes/food/views/carrot-cake-with-cream-cheese-frosting-51191810

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

8W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!