I am a big cake fan. I like making all kinds of cakes. Chocolate cake is my favorite. I have never really eaten carrot cake that many times, especially anything sugar free. I didn’t think it would taste that good without sugar. So I decided to experiment and try The Gourmet Cupboard sugar free carrot cake mix. To my surprise I really love the taste of it. The icing is made with splenda and I love that. Even my son liked it which is a big surprise because he didn’t like the fact that this cake contained carrots. It was a challenge getting him just to try it but when he did he came back for seconds, which tells me that it tasted good. So I am sharing this recipe with you and hope that you will try The Gourmet Cupboards sugar free carrot cake mix. All you add are a few ingredients. Hope you enjoy this mix.
Note: I changed the recipe a bit and added canola oil instead of vegetable oil and added less butter. The carrot cake mix comes with a small packet of sweetener to be added to the creme cheese for the frosting.
Sugar Free Carrot Cake
2 packages Philly Cream Cheese
1 tbsp butter
1 package Gourmet Cupboard Carrot Cake Mix
3/4 cup canola oil
1 small can crushed pineapple
1 tsp vanilla
Add carrot cake mix to large mixing bowl
Add the eggs and beat with mixer
Add Canola oil
Add Dole crushed pineapple and vanilla extract
This is what your batter will look like:
Pour batter into two eight inch round cake pans and bake at 350 for 35 minutes
For frosting add the melted butter to the softened cream cheese. Add sweetener
and blend well with mixer. Spread frosting on cooled cake layers. Serve and enjoy.