Family Food Fun & Allergy-Friendly

Banting & Diabetic Friendly Carrot Cake

June 19, 2015

I found this awesome Carrot Cake Recipe on the Banting Chef website (which I just discovered). I just love recipes that work well and taste great! Here is how you make it:

Ingredients

FOR THE CAKE:

  • 1 & 1/2 cups Almond Flour
  • 1/4 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 Tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 3 Eggs
  • 1 Tbsp Vanilla
  • 3/4 cup Xylitol
  • 2 Tbsp Coconut Oil
  • 1 & 1/2 cups Grated Carrots
  • 1/2 cup Chopped Nuts

FOR THE FROSTING:

  • 115g Cream Cheese
  • 6 TbspThick Cream
  • 1/4 cup Xylitol
  • 1/2 TbspVanilla

 

Directions

  1. Preheat the oven to 180C and prep a baking tin.
  2. FOR THE CAKE: Combine all the dry ingredients except the xylitol. Combine all the wet ingredients in a separate bowl and add the xylitol. Add the carrots and the nuts into the wet mixture. Mix the wet and the dry mixture together. Pour the mixture into the tin and bake for +- 18 minutes. All mixing should be done with a spoon, not a mixer.
  3. FOR THE FROSTING: Add the xylitol to a tiny amount of hot water to melt it. Combine all the frosting ingredients in a food processor or mixer and mix until smooth.

I made small cakes but you can make one large cake with the same ingredients and recipe. Tell me what you think!

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