Low Carb Classic Carrot Cake

• Produce

  • 4 oz Carrot
  • 1 tsp Ginger, ground
  • 1 tsp Ginger, fresh

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 3/4 cup Coconut milk, from a can full fat

• Condiments

  • 1 tsp Stevia glycerite
  • 1/4 cup Sukrin clear fiber syrup

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Bob's red mill coconut flour
  • 1/2 tsp Cardamom, ground
  • 2 tsp Cinnamon, ground
  • 1 Diary free frosting option from real food rn linked in post
  • 1 cup Honeyville almond flour
  • 1 tbsp Now psyllium husk powder
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Bob's red mill coconut
  • 2 oz Walnuts

• Dairy

  • 4 tbsp Butter
  • 12 oz Cream cheese, regular

• Other

  • 1/2 cup Sukrin gold, (packed (sub 2/3 cup granulated erythritol plus 1/2 teaspoon maple extract or 1/2 cup of honey, 105 g
  • 3/4 cup Sukrin melis ((or granular erythritol measured then powdered, 90 g, measured then sifted

Found on lowcarbmaven.com

Description

Directions

• Prep: Prepare an 8 inch round cake pan with 2 inch sides: On a piece of parchment (with enough extra room to also line the inner sides of the pan), trace the bottom of the pan and cut out the circle. Cut the remaining parchment into 2 long rectangles at least 2 - 2 1/2 inches wide. Spray the pan with baking spray or grease with butter, coconut oil or olive oil. Lay the parchment round in the bottom of the pan and position the long parchment rectangles on the inner side of the pan. I find that I need to use just a little more baking spray or oil to get the over-lap to adhere.
• Preheat oven to 350 degrees (177 C, gas mark 4, moderate oven) and position the rack to the lower third. Grate the carrots and chop the nuts.
• Measure & Mix: Measure all of the dry ingredients into a large bowl and stir to combine completely. I like to use a large whisk because it breaks up lumps and fluffs up the ingredients.
• Give the can of coconut milk a good shake before opening. In a smaller bowl, combine all of the wet ingredients and blend them before adding to the dry ingredients.
• Add the wet ingredients to the dry ingredients, all at once, and mix the ingredients together completely. Add the grated carrots and nuts, mixing them in too. Pour into the cake pan and spread evenly with the spatula. Let the mixture sit in the pan for about 5 minutes.
• Bake: Put the pan into the oven and turn the oven up to 400 degrees (204 C, gas mark 6, moderately hot) and bake for 10 minutes. Then turn the oven back down to 350 (177 C, 4, mod.) and bake for 40-50 minutes more or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and drape two clean tea towels over the top of the pan. Let cool completely.
• Make the Ginger Cream Frosting: Grate 1 teaspoon of fresh ginger. With a hand mixer or a stand mixer, whip the softened cream cheese until it is smooth and creamy. Add the softened butter and Sukrin Clear Fiber Syrup and whip until they are completely incorporated. Measure the Sukrin Melis and sift it into the bowl. Starting slowly, mix the powdered sweetener into the cream cheese mixture. Add the fresh grated ginger. Turn up the speed on the mixer and whip until the cream cheese frosting has doubled from the original amount. It should be light and fluffy. It will become more stiff in the refrigerator as it and the cake get cold.
• Frost: Split the low carb carrot cake horizontally in half. Spread half of the frosting on the bottom layer. Add the other layer of cake and top with the remaining ginger cream cheese frosting. Refrigerate and serve.

Nutrition