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Healthy Low Carb Carrot Cake Recipe With Ginger Cream Cheese Frosting

lowcarbmaven.com
  • 70 minutes
  • Serves 12

INGREDIENTS

1 cup

( 90 g) Honeyville Almond Flour

1 cup

Bob's Red Mill Shredded Coconut

1/2 cup

Bob's Red Mill Coconut Flour

1/2 cup

Sukrin Gold, (packed (sub 2/3 cup granulated erythritol plus 1/2 teaspoon maple extract or 1/2 cup of honey), 105 g)

1 tbsp

Now psyllium husk powder, ((or ground husks0)

2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

2 tsp

ground cinnamon

1 tsp

ground ginger

1/2 tsp

ground allspice

1/2 tsp

ground cardamom

6

large eggs

3/4 cup

coconut milk, (full fat from a can)

1 tsp

stevia glycerite (5 ml)

4 oz

carrot, (shredded)

2 oz

walnuts, (chopped)

12 oz

regular cream cheese, (softened)

4 tbsp

butter, (softened)

1/4 cup

Sukrin Clear Fiber Syrup (or 1/4 cup heavy cream)

3/4 cup

Sukrin Melis ((or granular erythritol measured then powdered), 90 g, measured then sifted)

1 tsp

fresh ginger, (grated)

Diary Free Frosting Option from Real Food Rn linked in post