Moist carrot cake, that's delicious, low carb, coconut free AND doesn't break the bank??
Ingredients:
For the cake:
Half pack/325g peeled and grated carrot
180g melted butter
5 large eggs
250g sunflower seed flour
2 tbs flax seeds
3 tbs sweetener
2 tsp vanilla
Handful of nuts (I used macadamia chopped but pecan and walnut are perfect)
1.5 tsp mixed spice
1 tsp cinnamon
2 tsp baking powder
For the cream cheese frosting:
120g cream cheese
3 tbs lemon juice
20g xylitol icing
Lemon zest and nuts to garnish
Method:
For the cake:
Preheat oven to 180C.
In a bowl, whisk together the eggs, sweetener, vanilla and melted butter.
Add the Carrots, spices and flax seeds.
Add baking powder to sunflower seed flour.
Add flour mixture to wet mixture and fold in.
Grease a cake pan well, and all the mixture to the cake pan, smoothing over well.
Bake for 45mins, or until skewer inserted comes out clean.
Allow to cool in pan.
For the Cream cheese frosting:
Smooth the cream cheese with the lemon juice and xylitol icing.
Allow cake to cool before putting the cream cheese frosting on top. Garnish with grated lemon peel (zest) and crushed nuts.
Enjoy!!