Carrot Cake

1 1/2 cup almond flour
1/4 cup Pamela's Wheat-Free Baking Mix
1/4 cup flaxmeal
1/2 cup Chickory root/FOS sweetener
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. almond butter)
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. Chickory root/FOS sweetener
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 or a 8 to 9 inch square baking pan. Mix almond flour, Pamela's Baking Mix, flaxmeal, walnuts, 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.  Or put almond butter in the bowl if making dairy-free cake.  Add xylitol, Chickory root/FOS sweetener, 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 grated carrot and mix. Pour batter into greased pan and bake at 350 degrees F. for 40 minutes. Cake will be firm and springy.

Remove cake from oven and cool for an hour. Loosen cake from pan with a butter knife and remove the side piece of the springform pan if you are using frosting. 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