Carrot Cake
A low-carb carrot cake with walnuts, coconut and warm spices, topped with a cream cheese frosting.
Ingredients
| 5 | eggs, medium | |
| 200 g | butter, melted | |
| 3 tbsp | 45 ml | granulated sweetener of choice, or more to taste |
| 2 tsp | 10 ml | vanilla |
| 300 g | carrots, grated/shredded | |
| 50 g | walnuts, chopped (optional) | |
| 50 g | shredded/desiccated unsweetened coconut | |
| 150 g | almond flour | |
| 1 tsp | 5 ml | ground cinnamon |
| 1-2 tsp | 5–10 ml | mixed spice |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | ginger (optional) |
| 200 g | cream cheese (frosting) | |
| 1-2 tbsp | 15–30 ml | granulated sweetener of choice, or more to taste (frosting) |
Instructions
Low Carb Carrot Cake
- Beat eggs, melted butter, sweetener, and vanilla together.
- Add grated carrot, walnuts, and coconut then mix in almond meal/flour, spices and baking powder.
- Pour into a greased and lined tin. Bake at 180 °C / 350 °F for 40-50 minutes or until a fork pushed in comes out clean.
Cream Cheese Frosting 4. Warm the cream cheese in the microwave for 20 seconds to soften it. 5. Stir in 1-2 tbsp sweetener of choice. 6. You could also add some lemon zest to give it more flavour. This would add a small number of carbs. 7. Cover with cream cheese frosting.