Sugar Free Cake that Tastes Great!

I used to work at a very popular and fancy Café that had muffins as their speciality… And I’ll tell you, they were something special!

Wow, what flavours they came up with; White chocolate-banana, pistage nuts and raspberry… avocado muffin (!), they had it all and they were SO yummy!

But there was one muffin type that didn’t live up to my expectations. I’m not picky, but this was so disgusting that I had to spit it out:

The Sugar Free Muffin.

To be honest I had never tasted any sugar free cakes that were nice. Why is that? Is sugar really the one thing that makes a cake?

It can’t be!

I refused to accept that sugar is necessary for a nice cake, but since none of the sugar free cakes I had bought in Cafés proved me right I decided to take the case alone.

So yesterday I made a Sugar Free Carrot Cake.

The result?

It was DELICIOUS!

Here is the recipe I followed (I didn’t make the topping though)

Sugar Free Carrot- Pineapple Cake

2 c. flour

2 tsp. cinnamon

2 tsp. baking soda

1/4 tsp. salt

1 tsp. baking powder

CARROT MIXTURE:

2 c. grated carrots

1 c. crushed pineapple, drained

1/2 c. crushed nuts

1/2 c. sesame seeds

1-1 1/2 c. coconut

EGG MIXTURE:

3 eggs

1/2 c. oil

1/2 can frozen juice concentrate

Add the carrot mixture to the egg mixture, then add the flour mixture. Bake at 350 degrees for 1 (to 1 1/4) hours in an angel food, springform or Bundt cake pan. Remove from pan and cool on rack.

Optional sauce: 1/2 cup buttermilk, 1 cup sugar, 1/2 teaspoon baking soda, 1 teaspoon syrup, 1/2 stick butter. Cook to almost boiling for 5 minutes. Punch holes in top of cake and pour sauce over cake.

Enjoy!