Low Sugar Carrot Cake-gluten free
Agh! I know right?
I love walnuts and I do love a sweet carrot but together?
Whoever thought of combining the two into a cake is a genius!
I think my favourite part of this cake is all fo it!
My mum is still converting to low sugar and as always says, “it’s not sweet enough”
Geesh mum! Rolling my eyes!
She is my cooking hero so I just laugh and keep on keeping on.
This cake is low in sugar so you will find the moisture content not as high as other cakes. It is best to freeze it pre sliced to ensure longevity. I also googled cream cheese frosting and YAS you can freeze it! Here is the cake for you to make. Don’t forget to take me so I can find you. #bodybewell
Here is the recipe:
3 grated carrots
4 tablespoons coconut oil
1 cup almond meal
1 cup gluten free flour self raising
1/2 cup walnuts chopped
1/2 cup desiccated coconut
2 tablespoons of rice malt syrup
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking powder
Cream cheese icing
250g cream cheese
1/2 lemon (juice and rind)
1 tbs. coconut sugar
Preheat oven to 170°C and line a bread tin with baking paper.
In a large bowl combine the carrots, almond meal, gluten free flour, walnuts, cinnamon, nutmeg and baking powder.
Add the coconut oil, rice malt syrup and eggs.
Stir really well until combined.
Transfer the cake batter into the prepared tin and place into the oven for 50 minutes until cooked through.
Take out of the oven and allow to cool completely before turning out the cake.
Make the frosting by placing all the ingredients into a bowl and combine with a spoon. I like to leave the cheese at room temp as this makes it easier to combine.
Once the cake has completely cooled, spread the frosting on top of the cake, sprinkle with extra coconut sugar.