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Low-Carb Carrot Cake

Carrot Cake holds a special place in Shirley Bovshow's heart and she's created a recipe that is sugar free, flour free, low-carb, and unbelievably delicious!

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Low-Carb Carrot Cake

Shirley Bovshow

Approximately 4-5 carbs per 1/16th serving

Ingredients:

1 ½ cups fine almond flour

½ cup coconut flour

2 teaspoons baking soda

½ teaspoon baking powder

1 ½ teaspoon cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ginger (or Chai Spice!)

4 eggs

1 cup coconut oil (this oil is excellent for this recipe)

2 teaspoons vanilla extract

1 cup Lakanto Monkfruit and Erythritol Sugar-Free Baking Sweetener

1 ½ cups well packed grated zucchini (285 grams)

1 cup loosely packed grated carrots (70 grams)

½ cup walnuts or pecans if you like them

Directions:

1. Mix the dry ingredients together and set aside.

2. Blend the wet ingredients and then blend-in the dry flour mixture into the wet ingredients, adding the nuts as well.

3. Mix until well incorporated.

4. Prepare two, 9”-inch round pans with oil or parchment paper.

5. Set Oven Temperature- 350-degrees.

6. Bake for 25 to 30 minutes or until the cake is firm and the inserted toothpick comes out clean.

7. Prepare the cream cheese frosting while the cake is baking.

Cream Cheese Frosting

Ingredients:

16 oz of Cream cheese

1/2 cup of Butter

2 cups Lakanto powdered monk fruit sweetener

2 teaspoons vanilla extract

2 tablespoons heavy cream

Directions:

1. Blend cream cheese, butter, powdered sugar substitute, vanilla, and heavy cream until light and fluffy.

2. Wait for the cakes to cool before icing them.

3. Stack and ice the cakes for a double layer carrot cake!

4. Garnish and decorate with nuts

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