Tag Archives: sugar-free

Carrot Cake & Cream Cheese Frosting

We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.

Carrot Cake Ingredients:

1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs

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Peaches & Coconut Muffins

These healthy (sugar-free!!!) muffins passed the ultimate test: I was thinking about them the next day and couldn’t wait to have another one with my morning coffee! We got the recipe from the Food for my Family blog (great resource!), which has some great food planning tips and more yummy recipes we can’t wait to try!

As usual, we made some modifications of the original recipe based on what we had on-hand and also didn’t add the icing.

Muffin Ingredients:

1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups fresh peaches

Topping Ingredients:

1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil

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Triple Chocolate Cake

We saw this on-line and couldn’t pass it up… it’s the winner of the Ghirardelli Chocolate Is Your Dessert Intense Enough? contest! Enough said! We also liked the simplicity of ingredients… literally chocolate, butter, eggs and heavy cream. While there are very few ingredients, it is fairly time intensive, so plan accordingly. We made the cake on a Wednesday and froze it until Friday when we pulled it out around noon. We whipped up the ganache frosting around 3:00, frosted the chilled cake and it was perfect when it was cut around 9:00 that night!

Active time: 30 minutes Baking time: 40 minutes Freezer time: overnight

Cake Ingredients:

3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt

Ganache Frosting Ingredients:

1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled

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