Caashifa’s Low Carb Carrot Cake

Low Carb Carrot Cake

This carrot cake is not only low in carbs but is gluten-free, wheat-free, grain-free and sugar-free.

Ingredients
4 eggs
1/4 cup light olive oil
1/4 cup Sukrin gold or sweetener of choice to your taste (Sukrin Gold is the first ever all-natural sweetener with the aroma, flavor, and texture of granulated brown sugar)
1 tsp vanilla essence
2 cups carrots grated
1/2 cup almonds chopped (optional)
1 cup desiccated coconut 1/2 cup almond flour
1/2 cup Heba or flour of choice (see link for DIY Heba)
1 Tblsp psyllium
1 tsp baking powder
1/2 tsp baking soda
1/4 cup milk
1 tsp fine cinnamon
1/2 tsp fine ginger
1/2 tsp fine nutmeg

Method:
Combine all the ingredients and whisk till well mixed.
Pour into a greased cake tin and bake at 200C for 40 mins or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Sugar-free cream cheese frosting
Ingredients
200g cream cheese
3 Tblsps soft butter
2-3 Tblsps xylitol or sweetener of choice
Juice of 1 lemon
1 tsp vanilla essence

Method:
Combine all the ingredients in a bowl and whisk until smooth.
Spread as needed.

Prepared, tried and tested by Caashifa Adams Young

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2 thoughts on “Caashifa’s Low Carb Carrot Cake

  1. Pingback: Caashifa’s Low Carb Carrot Cake – The Militant Negro™

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