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Low-Carb Carrot Cake

INGREDIENTS

  • 5 eggs - medium

  • 200 g butter melted

  • 3 tbsp Natvia (stevia) or more, to your taste

  • 2 tsp vanilla

  • 300 g carrots grated/shredded

  • 50 g walnuts chopped, optional

  • 50 g shredded/desiccated unsweetened coconut

  • 150 g almond meal/flour

  • 1 tsp ground cinnamon

  • 1-2 tsp mixed spice

  • 1 tsp ginger (optional)

  • 2 tsp baking powder

For the Cream Cheese Frosting:

  • 200 g cream cheese

  • 1-2 tbsp granulated sweetener of choice

  • Zest of a lemon (optional)

METHOD

  1. Beat eggs, melted butter, sweetener, and vanilla together.

  2. Add grated carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.

  3. Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.

Cream Cheese Frosting:
Warm the cream cheese in the microwave for 20 seconds to soften it.

  1. Stir in 1-2 tbs sweetener of choice.

  2. You could also add some lemon zest to give it more flavour. This would add a small number of carbs.

  3. Cover with cream cheese frosting.

Store in an airtight container in the fridge. Enjoy!

Credit to Ditch the Carbs for the recipe.

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