A classic low carb carrot cake with cream cheese icing is a fabulous treat with your morning tea or coffee, and also works well as a dessert.
Low Carb Carrot Cake
Saturated fat: 7.9g
3 cups grated carrot
1 cup Butter melted
3 tbsp Natvia (granulated)
1 ½ cups Almond meal/flour
2 tsp Baking powder
1 tsp Cinnamon
1 tsp Mixed spice
½ cup Chopped walnuts
2 tsp Vanilla essence
½ cup Coconut (desiccated or thread)
Beat eggs, melted butter, Natvia, and vanilla together. Add grated carrot, walnuts, and coconut then mix almond meal, spices and baking powder. Bake in a 25cm tin for 40 minutes at 170 degrees C or until firm to touch. A knife inserted into the cake should come out clean.
It is fine without icing, however if you are a fan of cream cheese icing, mix cream cheese, lemon juice and 1 tbsp of stevia and ice when cake is cold
Thanks to Julia McPhee - the above words and picture from here
Why not give low carb carrot cake a try and see what you think ...
All the best Jan