Low Carb Carrot Cake

Prep Time: 15 mins - Cook Time 30 mins 

Serves 10 – Approximately 6g of carbs per slice

Ingredients

Cake

·       3 cups grated carrot
·       5 eggs
·       200g butter melted
·       3 tbsp granulated stevia or sweetener of choice to taste
·       1 ½ cups ground almonds
·       2 tsp baking powder
·       1 tsp ground cinnamon
·       1 tsp mixed spice
·       ½ cup chopped walnuts
·       2 tsp vanilla essence
·       ½ cup shredded unsweetened coconut 

Frosting

·       200g cream cheese
·       1-2 tbs granulated stevia, or sweetener of choice, to taste

Method

1.       Beat eggs, melted butter, stevia, and vanilla together.
2.    Add grated carrot, walnuts, and coconut then mix ground almonds, spices and baking powder.
3.     Pour into a greased and lined tin. Bake at 180C for 30 minutes or until a fork pushed in, comes out clean.

To make the frosting:

1.       Warm the cream cheese in the microwave for 20 seconds to soften it.
2.       Stir in 1-2 tbs stevia or sweetener of choice.
3.    You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
4.       Cover with cream cheese frosting.

My Variation:

Personally I don’t love the taste of stevia, this recipe works just as well if you replace the stevia with 1-3 tbsp of honey or sugar, this will increase the total carb content but it is also important to remember this is an occasional treat!

If you are following the low carb lifestyle you are probably already quite sensitive to the taste of sugar so you can leave the sweetener out all together for a healthier alternative.

Same goes with the frosting, you can replace the stevia with icing sugar, or another sugar of your choice. I highly recommend adding the lemon zest!!

Just so you are aware, 1 tbsp of sugar is equal to 16g of carbs!!

This recipe was taken from: http://www.ditchthecarbs.com/2014/04/15/low-carb-carrot-cake/

 

 

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