Carrot Cake with Stevia

3 eggs beaten
3/4 C vegetable oil (I use unsweetened, organic applesauce) or fat replacer
3/4 C buttermilk - today I substituted for soy milk and used the vinegar or lemon juice to make it like buttermilk (1T vinegar w/milk makes buttermilk substitute)
2C sugar - I use 2 - 1/4 tsp. Stevia extract powder (or 1/2 tsp)
2 tsp Vanilla extract
2 tsp ground cinnamon
2 tsp baking soda
2 C all purpose flour - I use soy or oat or spelt , whatever I have that I buy in Amish country - its organic
1/2 tsp salt
1 can 8oz. crushed pineapple, undrained and of course in natural juice
2 C grated carrots - makes your hands nice and orange

optional
1 C raisins - I would never ruin a cake with raisins personally so I double the nuts
1 C chopped nuts
1 C flaked coconut - I do not always use coconut

This is an original Amish recipe I have been using for years and have substituted ingredients from the original recipe. I'm not going to suggest a frosting, but if I can find the one I made natural I shall email the forum. I have used things like organic yogurt, cooked w/flour frostings using natural flavorings from essential oils, etc.

In a mixing bowl, combine eggs, oil (apple sauce), buttermilk, sugar(stevia) and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into a greased and floured 13 x 9 x 2 baking pan. Bake at 350 for 30 min. (check the tooth pick method - only add time if necessary, Do not overbake) Remove to wire rack to cool. In another mixing bowl, combine all frosting ingredients, (your choice here), spread on cooled cake. Yield 12-16 servings. Enjoy!

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