1 1/2 cup almond flour
1/4 cup Pamelas wheat-free baking mix
1/4 cup flaxmeal
1 tblsp. FiberFit, or 4 tsp. Lo Han Sweet, or 1/2 cup granular Splenda, or Sweet Perfection
1/2 cup xylitol (or 1/4 xylitol and 1/4 erythritol)
1/4 tsp. white stevia powder
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. Celtic sea salt
1 tsp. cinnamon
1/4 tsp. mace
3/4 cup walnuts, chopped
2 tsp. orange extract
4 oz. cream cheese, room temperature (or 4 tblsp. nut butters, mild flavored
4 tblsp. butter, melted
3 eggs, large
1 tsp. vanilla extract
2 1/2 cups grated carrots
Frosting: (optional)
6 oz. cream cheese, room temperature
2 tblsp. xylitol
2 tblsp. Splenda, or Sweet Perfection
dash of stevia extract (tip of a sharp knife dipped in the powder)
2 tsp. vanilla extract
or: Coconut Milk Glaze
3 tblsp. butter, melted
1/2 cup full fat coconut milk
1/2 tsp. rice or whey protein
2 tblsp. xylitol or equivalent sweetener to taste
Cook over medium heat in small saucepan until thick, about 15 minutes. Serve as glaze over the cake.
Preheat oven to 350 F. Butter a nine inch springform pan.Mix almond flour, Pamela's bake mix, flax meal, stevia, baking powder, salt and spices in a large mixing bowl. Cube the warm cream cheese into another bowl. Beat with electric mixer until cubes are gone. Add xylitol, Lo Han Sweet, vanilla and melted butter. Beat until smooth. Add eggs one at a time and beat on lowest speed just until egg is combined. Pour egg and cream cheese mixture into dry ingredients and mix well. Add carrot and mix. Pour batter into greased 9 inch springform pan and bake at 350 degrees F. for 40 minutes. Cake will be firm and springy. It can also be baked in a 9 inch square pan as a snack cake without frosting.
Remove cake from oven and cool for an hour. Loosen cake from pan with a butter knife and remove side piece of the springform pan. Refrigerate until completely cooled. Cube the 6 oz. warm cream cheese into a mixing bowl. Add sweeteners and vanilla and beat with an electric mixer until smooth. Spread over cake with a spatula in swirled pattern. Or use the coconut glaze for a dairyfree alternative. It is also quite good baked in a 9 x 9 inch pan without any frosting.
12 servings:
Cal 326, Fat 26, Carbs 10.3, Fiber 4.1, Protein 7.8, Net Carbs 6.2
Variation: Carrot Mini Muffins
Make two-thirds of the recipe and bake in mini muffin pans for 15 to 20 minutes. This makes about 32 muffins.
Per muffin: Cal 69, Fat 5.4, Carb 2.4, Fiber 1, Protein 2, Net Carb 1.4