Low Carb Carrot Cake
Low carb carrot cake recipe using stevia and ground almonds.
Ingredients
- 440g (16oz/4 cup) almond flour/ground almonds
- 2 tsp (0.32 fl oz/10ml) bicarbonate of soda / baking soda
- 2 tsp (0.32 fl oz/10ml) baking powder
- 1/2 tsp salt
- 1 tblsp (0.5 fl oz/14.8ml) ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tblsp (0.5 fl oz/14.8ml) vanilla extract/flavoring
- 225g (1 cup/8oz) stevia - Steviva Blend
-OR-
- 1/6 tsp (0.8g) stevia - Steviva Pure Stevia
- 56g (2oz/1/4 cup) butter
- 118 ml (4 fl oz/1/2 cup) sour cream
- 4 eggs
- 250g (8-13/16 oz) grated carrots
- 109g (1 cup) chopped pecans
- 56g (2oz/1/4 cup) butter
- 200g (7-1/16 oz) cream cheese (softened)
- 1 tsp (0.16 fl oz/5ml) vanilla extract/flavoring
- Stevia to taste - Steviva Blend, Steviva Pure Stevia
- Finely grated dark chocolate (optional)
Cake:
Frosting:
Instructions
- Preheat oven to 180°C/355°F. Prepare a 23 x 33cm (9 x 13 inch) cake pan by greasing or lining with baking paper. Combine the dry ingredients, including the stevia (we recommend Steviva Blend or Steviva Pure Stevia ), in a large bowl and stir well. Beat the eggs together with the butter and vanilla, then add to the dry ingredients, with the sour cream, and mix well. Finally stir in the pecans and carrots.
- Add the mixture to the prepared cake pan and then bake at 180°C/355°F for 35 to 40 minutes. Test readiness by inserting a toothpick into the middle of the cake - if it comes out clean and the cake is firm to the touch, it's done. Remove from the oven to a wire rack and allow to cool completely.
- Making the frosting: combine the ingredients and beat using a wire whisk until smooth. Sweeten with stevia to taste and frost the cake. Sprinkle with grated chocolate if desired.
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