Lower Carb Carrot Cake
Why I Love This Recipe
Carrot cake is usually a sweet gooey dietary disaster despite the presence of vegetables in the mix. This carrot cake is loaded with protein, low in sugar, and still tastes delicious. Modified from an Elana's Pantry gluten-free recipe, this version emits unhealthy agave nectar and adds coconut flour for improved texture.
Ingredients You'll Need
3 cups blanched almond flour
2 tbsp coconut flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
6 duck eggs (or XL chicken eggs)
½ cup erythritol OR ¼ cup honey + 6 packets of splenda or truvia
¼ cup grapeseed oil or almond oil
3 cups carrots, grated or 1½ cups shredded carrots plus 1½ cups shredded zucchini
1 cup raisins, sf dried cherries or sf dried cranberries (optional)
1 cup walnuts or slivered almonds
In a large bowl, combine almond flour, coconut flour, salt, baking soda, cinnamon and nutmeg. Stir.
In a separate bowl, mix together eggs, oil, and sweetener of choice.
Stir carrots, raisins and nuts into wet ingredients then stir the wet ingredients into dry.
Place batter into 2 well greased, round 9-Inch cake pans (I used muffin tins)
Bake at 300° for 35 minutes (less if using muffin tins)