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Carrot Cake - Gluten Free, Low Carb, Sugar Free

The mission – to create a moist, delicious carrot cake with a light and tender texture. Gluten free, low carb, and sugar free of course. While avoiding the greasy, wet, denseness of carrot cakes past.

I’m really pleased with how this one turned out, and so was everyone at the birthday party. It was just carroty enough and had a gentle amount of spice flavor. The cream-cheese frosting was really delicious as well, although the cake can stand on its own without it.

This can be made as a sheet cake in one pan, if you need it to be more portable and easy to serve for a crowd. I made a layer cake, using two round cake pans, since the occasion was more celebratory and formal.

For more please visit us at preheatto350.com

10/21/13  An Apology:  This recipe contained a mistake. It's been corrected. The coconut flour was accidentally left off. I'm so sorry. I was wondering at the 3 thumbs down, because everyone I know who has made this cake loves it. And then I noticed the omission. My sincere apology to all of you who made this cake without the coconut flour. I feel terrible about your wasted effort and ingredients. Very sincerely, Lisa Kelso


Posted By: Lisa Kelso
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Prep Time: 20 | Cook Time: 40-45 | Ready In: 1.5 hours
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US Metric
For the Cake:
  • 2 cups almond flour (also called almond meal)
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice (optional)
  • 1/4 teaspoon salt
  • 7 large eggs
  • 1 1/4 cups xylitol
  • 1 stick butter, melted
  • 1 1/4 cups whole milk
  • 1 pound carrots (6-7 medium carrots), unpeeled, grated
For the Cream Cheese Frosting:
  • Note: if making a layer cake, double frosting recipe
  • 8 ounces cream cheese, softened but still cool
  • 5 tablespoons unsalted butter, softened but still cool
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cups xylitol, add more to taste

Cooking Process:
  1. For the Cake:
  2. Adjust oven rack to middle of oven and preheat oven to 350°.
  3. For a Layer Cake: Line two 9" diameter by 2" high cake pans with parchment paper. For a Sheet Cake: Grease one 9" x 13" rectangular baking pan with butter.
  4. Whisk almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt together in a medium bowl.
  5. In a large bowl, whisk eggs until well beaten. You may also use the paddle attachment and bowl of a standing mixer. Add butter and milk and combine. Add flour mixture and combine. Add carrots. If using a standing mixer, continue to use the paddle attachment. If by hand, fold in with a rubber spatula, until the mixture is fully combined. Do not use a whisk or the carrots will get tangled in the whisk.
  6. Transfer batter to prepared pan(s), dividing evenly, and smooth surface. Bake until center of cake is firm to the touch, about 40-45 minutes.
  7. Let cakes cool completely before frosting, otherwise frosting will melt.
  8. Carrot Cake Preheat to 350
  9. For the Frosting:
  10. Note: if making a layer cake, double the frosting recipe.
  11. Using a standing mixer with paddle, or a hand-held mixer, beat cream cheese, butter, vanilla, and xylitol on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes. Scrape down sides of bowl as needed.
  12. Frost Cake:
  13. For a Layer Cake: Invert 1 cake onto serving plate and carefully remove parchment paper if it stuck to the cake. Spread about 1/3 of the frosting evenly over cake. Invert 2nd cake onto a small un-rimmed baking sheet. Slide gently on top of 1st layer. Frost sides and top of cake with remaining frosting.
  14. For a Sheet Cake: Frost top of cake with all the frosting.
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Reviewed on: May 15, 2014 By
Yummy
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