You may have noticed that I haven't posted in a bit. I started this blog as a place to keep track of my favorite baked goods, but also to keep in touch with friends I was leaving behind in my move. Baking has always been a favorite past time of mine. It helps me to de-stress. However, since starting the blog, I've found that keeping up with weekly entries has become a stress, a chore. It's another thing I need to add to my Sundays as I think about getting ready for the week. I enjoyed doing it at first, when I didn't have quite so much going on. Then I started going back to school and adding a million things to my plate. I still love baking and I will still be continuing to write posts on the blog. However, I won't be posting every week. I've decided to post when I have something to say and a good baked good to recommend. I need to go back to the basics, back to when I first started this whole thing.
The baked good this week was a test to see if this would be added to the Easter menu. It was pretty good for having almost nothing in it. I still love the good old-fashioned full calorie, full sugar carrot cake. But, if you can't have all of that (or don't want it) this is a good substitute.
Flourless, Sugarless Carrot Cake
Makes 1 9-inch cake.
4 eggs, separated
1/2 cup splenda or sugar substitute
1 tablespoon honey
2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup almond meal/flour
1 1/4 cup finely shredded carrots
1/2 cup cream cheese (can use Tofutti Vegan Cream Cheese)
2-3 tablespoons honey
1 teaspoon vanilla
dash of cinnamon
Coat cake pan with non-stick spray. Separate 3 of the eggs, placing the egg whites and yolks in separate bowls. Add the last egg (white and yolk) to the 3 egg yolks. Beat together. Add the sugar substitute and honey, continue beating. Add the lemon juice, pumpkin pie spice, salt, and vanilla. Finally, beat in the almond meal/flour and carrots.
In a new mixing bowl, with a clean mixer attachment, beat the 3 egg whites with 1 tablespoon sugar substitute for 2-4 minutes until stiff peaks form.
Gently fold the egg whites into the carrot-almond mixture. Spoon into cake pan.
Bake for about 20-30 minutes, or just until set. The top should be slightly browned and should spring back when you push on it lightly, and a toothpick inserted into the middle should come out clean. Remove from oven and let sit on cooling rack for about 5 minutes. You can remove from pan at this point or leave it in. Allow to cool at least 45 minutes before frosting.
For the frosting, mix all the ingredients together until there are no clumps. Drizzle or spread over cake in a thin-layer.Sprinkle with cinnamon, if desired.