Chocolate Cake Ingredients

• Splenda, 2¼ cups
• All-purpose flour, 1¾ cups
• Milk, 1 cup
• Boiling water, 1 cup
• Unsweetened chocolate, shaved, 1 oz.
• Canola oil, ½ cup
• Unsweetened cocoa powder, ¾ cup
• Vanilla extract, 2 teaspoons
• Eggs, 2
• Baking powder, 1½ teaspoons
• Baking soda, 1½ teaspoons

Sugar-free Chocolate Icing

• Splenda, 3 cups
• Butter, softened, 4 tablespoons
• Unsweetened cocoa powder, sifted, 3 tablespoons
• Whole milk, 2 tablespoons
• Buttermilk, 2 tablespoons
• All-purpose flour, 1 tablespoon
• Vanilla extract, 1 teaspoon

Directions Preheat the oven at 350ºF, and grease 2 round 9'' cake pans. In a bowl, mix eggs, milk, vanilla, and oil together. In a separate bowl, mix baking soda, baking powder, flour, Splenda, and cocoa powder together. Add the wet ingredients in and with a hand blender, mix everything for couple of minutes. Slowly add the water in as you mix. In the end, add the shaved chocolate as well. Pour the batter inside both pans and place in the oven for 30 to 35 minutes. Do a quick toothpick test to see if the cakes are ready. Remove from the oven and let them cool on the side. Till then, we will make the sugar-free icing. To make the icing from scratch, combine flour and buttermilk together in a blender. Place a pan on the stove, and pour the mix in it. Let the mixture turn thick, and set it aside to cool. Once slightly cool, add Splenda, cocoa powder, butter, and vanilla in. Add milk in the end, and beat again with an electric blender. When you get a smooth consistency, use this icing on the cake. Carrot-Raisin Cake Ingredients

• All-purpose flour, 3 cups
• Raisins, 2 cups
• Carrots, 2 cups
• Apple juice concentrate, 1 cup
• Vegetable oil, ⅔ cup
• Nutmeg, ¼ teaspoon
• Water, ¼ cup
• Baking powder, 1 tablespoon
• Cinnamon, 2 teaspoons
• Soda, 1 teaspoon
• Salt, 1 teaspoon
• Egg whites, 6

Sugar-free Cream Cheese Frosting

• Equal, 16 packets
• Cream cheese, room temperature, 1½ cups
• Milk, 2 tablespoons
• Butter, 1½ tablespoons
• Vanilla, 2 teaspoons

Directions To prepare the cake mix for our carrot cake recipe, first, preheat the oven at 350ºF. In a bowl, mix eggs, apple juice, oil, and water together. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt together. Mix the ingredients of both bowls properly. Take a pot of warm water to keep the raisins in. Till that is happening, grate the carrots and grease 2 round 9'' cake pans. Drain the raisins, fold them in the cake mix along with the carrots. Pour the cake mix into the pans, and place in the oven for 25 to 30 minutes. Later, reduce the heat from 350ºF to 325ºF, and bake for another 10 to 12 minutes. To prepare the frosting, mix cream cheese and butter in a blender. When the consistency is smooth and creamy, add Equal and vanilla inside. Blend again, and spread the frosting on top of the cake. Once you've tried these sugar-free cakes, try making other flavors of cakes to help you stay on your diet program. Till the time sugar is forbidden, we just have to make due with these desserts!