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lower carb carrot cake & cream cheese frstng

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Carrot Cake is our favorite dessert, & since we have been eating Low Carb dessert is one of the things I have missed the most. I wanted to create a Carrot Cake that would satisfy our taste buds, & yet come within our Low carb eating style without guilt. This is a perfect dessert for just that, it taste great, I left out the raisins because of the carbs but added Black Walnuts & Orange & Cream Cheese Emulsion to add lots of flavor. This cake is very moist & tasty. It has 380 calories with the frosting & only 5 net carbs per serving. You can easily get 16 servings using 9" square cake pans

►
yield 16 SERVINGS OR MORE
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For lower carb carrot cake & cream cheese frstng

  • 1 c
    unsweetened applesauce
  • 1/2 c
    extra virgin olive oil
  • 2 c
    splenda granular
  • 4 lg
    eggs, room temperature
  • 1 bag
    matchstick carrots, pulverized in food processor
  • 3 c
    carb quick,low carb baking mix
  • 1/2 c
    almond flour
  • 1/2 c
    black walnuts
  • 1 1/2 c
    evaporated milk, divided
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    orange emulsion
  • 2 tsp
    cream cheese emulsion
  • 2 tsp
    vanilla bean paste
  • 2 Tbsp
    vietnamese cinnamon, or regular
  • 1 tsp
    nutmeg
  • CREAM CHEESE FROSTING
  • 1 lb
    cream cheese, softened
  • 1 1/2 c
    zero calorie sweetener
  • 1 stick
    butter, softened
  • 1 tsp
    each orange emulsion & cream cheese emulsion
  • 1/3 c
    heavy whipping cream, or more as needed for spreading consistency

How To Make lower carb carrot cake & cream cheese frstng

  • Low carb Baking mix with almond flour, olive oil & matchstick carrots
    1
    PREHEAT THE OVEN TO 310 DEGREES F. These are some of the main ingredients to be used in the recipe.
  • wet ingredients
    2
    You will need 2 bowls, in one bowl add the extra virgin olive oil, applesauce, zero calorie sweetener, eggs & 1 cup of evaporated milk.
  • Dry ingredients for carrot cake
    3
    In second bowl add in the carb quick, almond flour, cinnamon and nutmeg & nuts. then whisk together to blend.
  • Processed carrots
    4
    Add the match stick carrots to food processor, and process until pulverized very fine.
  • Beaten wet ingredients with added carrots
    5
    Now beat the liquid ingredients together until well blended, then add in the carrots and beat together until batter is smooth.
  • adding a third of the dry ingredients to the wet
    6
    Add in about 1/3 of the blended flours, then beat again.
  • Lorann Bakery Emulsions
    7
    Next add in both emulsions & Vanilla Bean paste, and beat to blend into batter.
  • Beaten cake batter ready for cake pans
    8
    Now add in the remaining flour mixture.Beat then add in the remaining half cup of milk, and beat until batter is creamy & smooth.
  • Frosting top of first layer
    9
    I chose to use 3-NINE inch square cake pans to get more servings. Spray LIBERALLY with Baker's Joy or grease with butter and lightly dust with flour. This prevents cake from sticking to pan. Then divide the cake batter evenly between the 3 pans.
  • 10
    Bake in preheated 310 degrees F. oven for 45 minutes or until cake is done.
  • Frosting ingredients
    11
    While the cake is baking prepare the frosting by adding all of the frosting ingredients to a medium size bowl, then beat until frosting is blended and mixture is creamy and smooth.
  • Frosting top of first layer
    12
    Once cake is done remove from oven and cool on wire rack. Once cake is completely cooled, add first layer to large cake platter, and frost. Then repeat with second and third layer. This frosting was enough to frost between all 3 layers and on top. Chill in refrigerator until ready to serve. KEEP ANY UNUSED CAKE IN REFRIGERATOR BECAUSE OF THE CREAM CHEESE. CAKE CUTS MUCH BETTER ONCE CHILLED.
  • Three frosted cake layers
    13
    Then repeat with second and third layers. Nutritional Information was calculated using MY FITNESS PAL, Servings 16, Calories 380 g, Fat 31g, Cholesterol 90 mg, Sodium 303mg, Potassium 177 mg, Total Carbs14g, Dietary Fiber 9, Sugars 5 g, Protein 9 g, Net Carbs=5 g per serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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