LOWER CARB CARROT CAKE & CREAM CHEESE FRSTNG

12
Rose Mary Mogan

By
@cookinginillinois

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16 SERVINGS OR MORE
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1 c
    unsweetened applesauce
  • 1/2 c
    extra virgin olive oil
  • 2 c
    splenda granular
  • 4 large
    eggs, room temperature
  • 1 bag(s)
    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

Step-by-Step

  1. PREHEAT THE OVEN TO 310 DEGREES F. These are some of the main ingredients to be used in the recipe.
  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.
  3. In second bowl add in the carb quick, almond flour, cinnamon and nutmeg & nuts. then whisk together to blend.
  4. Add the match stick carrots to food processor, and process until pulverized very fine.
  5. Now beat the liquid ingredients together until well blended, then add in the carrots and beat together until batter is smooth.
  6. Add in about 1/3 of the blended flours, then beat again.
  7. Next add in both emulsions & Vanilla Bean paste, and beat to blend into batter.
  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.
  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.
  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.
  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.
  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.

Printable Recipe Card

About LOWER CARB CARROT CAKE & CREAM CHEESE FRSTNG

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic Low Carb
Other Tag: Healthy




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