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Low Carb Carrot Cake with Caramel Cream Cheese Frosting

Dawn Yoder
  • minutes
  • Serves 1

INGREDIENTS

1 1/2 tbsp

Carrot

5

Egg

1 tbsp

Url]thm gentle sweet∞http://amzn.to/2npbp45[/url]or pyure organic stevia

2 1/2 tsp

Baking powder

1

Splash Caramel flavoring

1 tsp

Cinnamon

4 tbsp

Coconut flour

4 tbsp

Golden flax meal, ground

1/2 tsp

Mineral salt

1/2 tsp

Nutmeg

1

Single serve caramel cream cheese frosting

1/4 tsp

Url]cinnamon∞https://goo.gl/k6jyoh[/url

1 tbsp

Url]coconut flour∞https://goo.gl/uzwodc[/url

1 tbsp

Url]ground golden flax meal∞http://amzn.to

1/8 tsp

Url]nutmeg∞https://wildernessfamilynaturals.com/products/nutmeg-ground-certified-organic[/url

2 1/2 tsp

Vanilla

1

Splash Vanilla

1 tsp

Buttery coconut oil

2 tbsp

Nutiva red palm oil

2 tsp

Url]nutiva red palm oil∞http://amzn.to/2npq8wu[/url

5 tbsp

Cashew, unsweetened

1 tbsp

1/3 less fat cream cheese, less fat

1 tbsp

Buttery coconut oil or coconut oil or butter

1 tsp

Url]nutiva buttery coconut oil∞http://amzn.to/2ngmemv[/url] or coconut oil or butter

2

"doonks" (or pinches) [url]thm mineral salt∞http://amzn.to/2npwe9n[/url]

MULTIPLE SERVINGS (For an 8 x 8" Cake)

6 Tbs (or a rounded 1/3 cup) diced carrot (about 3 baby carrots, used leftover cooked if you have them)

1 tsp

Simply sunflower lecithin (optional)

SINGLE SERVING

4 Tbs THM Gentle Sweet

1/4 tsp

[url]thm simply sunflower lecithin∞http://amzn.to/2ncyru1[/url] (optional)