Low Carb Carrot Cake
This homemade carrot cake may sound healthy since it's low carb, gluten-free, grain-free, and sugar-free, but it doesn't taste healthy! Super moist and super delicious.
Ingredients
- 12.5 oz grated or blitzed peeled carrots
- 3 oz granulated Erythritol
- 5.3 oz almond flour
- 2 tsp gluten-free baking powder
- ½ tsp ground cinnamon
- 0.5 oz desiccated coconut
- 4 free-range eggs
- 1 tsp vanilla extract
- 4.4 oz unsalted grass-fed butter, melted
- 12 oz full-fat cream (soft cheese)
- Juice from ½ lemon
- 0.7 oz Swerve® confectioners sweetener
- 0.7 oz chopped walnuts, to garnish
Instructions
- 1. Preheat the oven to 355°F.
- 2. Combine the blitzed carrots, granulated Erythritol, almond flour, baking powder, ground cinnamon and desiccated coconut in a large bowl.
- 3. In a separate bowl, whisk together the eggs, vanilla essence and melted butter.
- 4. Tip the wet mixture into the dry mix and combine well.
- 5. Transfer to a parchment paper-lined, greased cake tin (8-inches in diameter and 1.5-inches deep) and bake in the middle rack of the oven for 35-40 minutes, or until a cake tester inserted comes out clean. Set aside to cool and remove from the baking tin.
- 6. While the cake is cooling, whisk together the cream cheese, lemon juice, and sweetener. Place in the fridge for 5-10 minutes to stiffen up a little again.
- 7. Spread the cream cheese on the top of the cooled cake and garnish with chopped walnuts (or chopped pecans).
Nutrition
Serving: 1gCalories: 435kcalCarbohydrates: 14gProtein: 11gFat: 40gSaturated Fat: 18gTrans Fat: 1gCholesterol: 165mgSodium: 320mgFiber: 5gSugar: 5g