Day 8 of my 15-day sugar fast. Last week was so busy with spring cleaning projects that I didn’t get back to posting. As I mentioned in my post last week, I had forgotten the first week of this fast would include Easter. I decided to make a carrot cake for Easter that I could eat, along with my family’s favorite pie. Didn’t realize there were so many versions of carrot cake. After looking over a few of the sugar free recipes, I decided to amend my own recipe to make it without added sugar. To replace the granulated sugar, I made a date paste, using 10 dates that I covered with water and let set in water overnight. Before adding to the cake batter, I processed the dates into a smooth mixture. My recipe includes 3 eggs, but for this cake I reduced to two eggs and added a chopped apple that I had cooked until it mashed easily. I also used organic frozen pineapple chunks for this cake instead of canned pineapple. The cake was denser, which I liked, and sweet enough. For the cream cheese frosting, I only added vanilla extract and 1 1/2 tablespoons honey. I don’t like cream cheese frosting really sweet, but this frosting could have used another tablespoon honey. All in all, I was pleased with this carrot cake but not sure I would make it again because of all the prep work. I will say everything I’ve made so far, sweetened with dates has a “clean taste,” if that makes sense. I’m not posting the recipe for this cake, unless it’s requested.
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