Category Archives: Frosting
Dairy-Free Vanilla Icing – a lovely, light tasting vanilla icing perfect for topping scones and cookies. Gluten-free, Sugar-free, Low-carb, THM-S.
This light. tasty vanilla icing is in between a glaze and frosting. It can be put in a baggie and piped onto your baked goodies. Clip a tiny corner of the baggie and squeeze out the icing. You can go slowly and controlled or go fast and let it get all squiggly like I did on the scone above.
I put in just a bit of butter flavoring in this recipe, if you don’t have any it will still work, but it does add a light, buttery flavor that I think is worth adding in.
Try this icing with my Grain-Free Snickerdoodle Scones.
Trim Healthy Mamas this icing is an S.Print
- Category: Dessert
- Using a mixer, blend palm shortening until creamy.
- Slowly blend coconut oil into the palm shortening until completely blended.
- Mix in powdered** sweetener, vanilla, butter flavoring, and salt.
- Mix in almond milk 1 tablespoon at a time, until light and creamy.
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Deliciously moist Carrot Cake or Cupcakes. This recipe is a family favorite! Gluten-free, Dairy-free, Sugar-free Trim Healthy Mama- Crossover
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This carrot cake is so delicious and moist your family and friends will be surprised that it’s gluten free! It’s the perfect cake or cupcakes for your Easter celebration or anytime. It’s one of our favorites!
I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free than use your favorite cream cheese frosting.
Trim Healthy Mamas this cake is a crossover!Print
Carrot Cake – Gluten, Dairy, and Sugar Free
- Yield: 12 servings
- Category: Dessert
- 3 cups of finely shredded carrots, about 9-10 medium carrots
- 1/2 cup of pecans, chopped fine
- 5 large eggs
- 3 cups blanched almond flour
- 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
- 1 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- Preheat oven to 350°.
- Prepare pans: for two 9″ or 8″ round cake pans, line with parchment paper, for 9 x13 cake pan or cupcake pans spray with coconut spray
- Using a food processor or electric mixer blend the eggs.
- Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
- Add in carrots and pecans mix until well combined.
- Pour into prepared pans.
- Bake “cake pans” around 25-30 minutes. Bake “cupcakes” 20-25 minutes. Check center with toothpick or cake tester for doneness.
- Let cool completely before adding frosting.
This creamy and delicious frosting is my go to recipe for frosting my cakes, cupcakes, strawberry shortcakes, whoopie pies, etc. It’s dairy-free, sugar-free and did I mention it’s creamy and delicious?
The base of this dairy-free frosting is palm shortening. You should be able to find palm shortening in your local grocery store, but if not you can order it online through Amazon or Tropical Traditions. I have noticed that Tropical Traditions usually offers free shipping on the third Monday of each month.Print
Vanilla Frosting (Dairy-Free, Sugar-Free)
The perfect frosting for your cakes, cupcakes, and whoopie pies!
- Category: Dessert
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
- Add in the coconut oil and mix until well blended.
- Use to frost cakes, cupcakes, or use as a cream filling for whoopee pies.
- Can be stored in a covered container on counter for a couple of days or refrigerated for up to 5 days. If stored in refrigerator, bring to room temperature before spreading.
This post may contain affiliate links. See my disclosure policy here.