Someday, I would like to be able to offer more alternatives to fit people’s dietary restrictions. My mild melon allergy doesn’t quite compare to the wide range of food allergies facing people today, but I have dabbled in gluten free, dairy free, and vegan cooking. I must admit, this cane sugar allergy was an unexplored frontier for me, though. Sugar restrictions due to diabetes is something I have come across before, and I’m already aware of several easy recipe changes to accommodate. However, a cane sugar allergy required a bit of research, and taught me many things I was not aware of. For example, I was already aware that most sugar found in the baking isle is cane sugar, and I had heard something about Splenda being derived from cane sugar, but I wasn’t aware that Fructose, commonly referred to as fruit sugar, is also commercially derived from sugar cane.
The bakers made the cake using a sugar free carrot cake recipe that is sweetened using apple juice concentrate and raisins. It pretty much tastes like spiced raisin bread, but the carrots provide just the right level of moistness to give it a good mouth feel. We’ve had the recipe around for a while, but it never sold well enough to make it a permanent menu item. The real hurdle for me was the icing. Adding liquid, such as fruit juice or agave syrup, would have made the cream cheese icing too runny, so it was time to explore the wide world of sugar replacers.
I’m not a fan of artificial sweeteners, and based mostly on the fact that I’d be tasting the icing before application, I found a box of Stevia. I was disappointed to find the sweetness came only as an aftertaste. I decided that wouldn’t do, so I racked my brain for an alternative and noticed one of the baristas refilling the honey. After a couple more tastings I had a product I was satisfied with.
I wanted to add some pearl dragees as well, but I was afraid the sugar in them might contaminate the cake. Instead I finished the cake with a food grade shimmer spray. The icing was probably the best outcome of this project because I’m sure it would go great on some sugar free fruity cupcakes.