Carrot Cake
Low carb - moist, tender and easy to make with cream cheese frosting
Yields 12 slices (1 slice per serving)
NET CARBS: 3.4g
FIBER: 2.9g
FAT: 24.0g
PROTEIN: 6.5g
CALORIES: 273
Ingredients
INGREDIENTS:
⅓ cup (76g) softened salted butter
½ cup (100g) granulated sweetner
4 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
3 TBS (45mL) unsweetened almond milk at room temperature
1 ½ cups (150g) blanched almond flour
2 tablespoons (14g) coconut flour
2 teaspoons (8g) baking powder
1 teaspoon (3g) ground nutmeg
1 teaspoon (3g) ground cinnamon
1 cup (110g) shredded carrots
¼ cup (25g) shredded coconut
Frosting
6 ounces (170g) softened cream cheese
¼ cup (60g) softened salted butter
½ cup (100g) powdered sweerner
½ teaspoon (3mL) vanilla extract
½ teaspoon (3mL) lemon juice (optional)
chopped walnuts (optional)
Bake, Cake
Preparation
INSTRUCTIONS:
Cream butter and sugar
Add the eggs, milk, vanilla - whisk with mixer
Add dry ingredients and spices and mix with spatula - do not overwork
Paur into loaf pan and level with spatula
Bake at 350°F (180°C) for 40-45 minutes until toothpick is clean when inserted.
Let cool before adding frost
Mix chesecake, sugar, lemon and cover the cake. Drizzle chopped nuts