Low Carb Carrot Cake

Wet

4 eggs

140 g plain yogurt

120 ml milk

4 tbsp maple syrup/honey/xylitol dissolved in water

200 g steamed pumpkin

1 tsp vanilla extract

1 tbsp liquid sweetener (like stevia)

100 g nut butter of choice (almond butter recommended)

Dry

40 g flaxseed flour

80 g coconut flour

80 g almond flour

100 g vanilla whey protein powder

4 tbsp xyltiol

1 tsp baking powder (2g)

½ tsp baking soda

1 tbsp cinnamon

1 tsp mixed spice/nutmeg and ginger combo

½ tsp ground ginger

1 tbsp lemon zest

½ tsp salt

Stir-ins

180 g finely grated carrot

Cream cheese frosting

250 g cream cheese

75 g powdered xylitol

4 tbsp lemon juice

Cake

Preheat the oven to 180 degrees.

Combine wet ingredients in a blender and blend.

In a large bowl combine the dry ingredients and mix well.

Pour the blended wet ingredients into the dry ingredients and mix. Stir in your grated carrots. Taste and adjust sweetness and spice levels as desired.

Divide into 2 medium cake tins and bake for 20-30 minutes depending on your tin size. Check by sticking a knife into the middle and making sure it comes out clean.

Frosting

While your cakes bake, prepare your frosting.

Heat your cream cheese if it is fridge cold just for 20-30 seconds so that you can mix it with a whisk. Otherwise leave it out the fridge for an hour or two first.

Stir in the lemon juice and xylitol. Alternatively you could sweeten it with maple syrup or sweetener drops. Adjust lemon flavour and sweetness as desired.

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Low Carb Carrot Cake