No Sugar Carrot Cake

• Produce

  • 1 cup Carrots

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 4 tbsp Butter
  • 4 oz Philadelphia light cream cheese
  • 1 cup Whipping cream cream

• Desserts

  • 1 tbsp Jello

• Other

  • ½ cup Truvia spoonable or 24 packets
  • One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut yogurt

Found on bariatriceating.com

Ingredients

• ¾ cup almond flour
• ¾ cup all purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ cup Truvia spoonable or 24 packets
• 3 large eggs
• One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut yogurt
• 1 teaspoon vanilla
• 4 tablespoons butter, melted
• 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
• 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
• 1 cup whipping cream cream
• 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
• ¼ cup finely chopped walnuts

Directions

• Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
• Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
• Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
• Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
• Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
• When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.