Rory's Gluten-Free, Sugar-Free Carrot Cake with Cream Cheese Frosting

Rory's GF&SF Carrot Cake

1 1/2 c. gluten free flour (Bob's Red Mill All-Purpose is good)

1/2 c. Stevia

1/2 c. Xylitol

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

sprinkle of ground cloves and cardamom to taste; less is more

1 1/2 to 2 c. finely shredded carrot (use cheese grater)

1/4 c. coconut oil or butter

1/2 c. applesauce

4 eggs

Prehead oven to 300 degrees Fahrenheit. Combine dry ingredients except the sweeteners very well in a large bowl. In a small bowl, combine stevia, xylitol, and the eggs. Whisk the eggs and sweeteners until fluffy, then add and stir them into the dry mixture. Add coconut oil and applesauce. Do not overstir! Bake in a oiled and floured 9x9x2 inch pan for 45-50 mins.

[Note: When I first made this cake, I did not whisk the eggs and sugar separately from everything else, and I only used three eggs and erred on the side of less sweetener. The flavors of the cake were perfect, other than I think it wasn't quite sweet enough or fluffy enough. The above recipe is what I plan to do next time.]

Rory's GF&SF Cream Cheese Frosting

1 1/2 to 2 oz cream cheese

2 Tsbp coconut oil or butter

1-2 tsp vanilla

1/3 c. Stevia

1/3 c. Xylitol

Heat cream cheese and coconut oil in saucepan or microwave until slightly melted. Stir in vanilla and sweeteners until smooth. Cover and place in refrigerator until fully cooled. Apply to cooled carrot cake. (And really, make sure that cake is fully cooled, or the frosting will melt!)