lower carb carrot cake & cream cheese frstng
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
prep time
25 Min
cook time
45 Min
method
Bake
yield
16 SERVINGS OR MORE
Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup extra virgin olive oil
- 2 cups splenda granular
- 4 large eggs, room temperature
- 1 bag matchstick carrots, pulverized in food processor
- 3 cups carb quick,low carb baking mix
- 1/2 cup almond flour
- 1/2 cup black walnuts
- 1 1/2 cups evaporated milk, divided
- 1 tablespoon baking powder
- 1 tablespoon orange emulsion
- 2 teaspoons cream cheese emulsion
- 2 teaspoons vanilla bean paste
- 2 tablespoons vietnamese cinnamon, or regular
- 1 teaspoon nutmeg
- CREAM CHEESE FROSTING
- 1 pound cream cheese, softened
- 1 1/2 cups zero calorie sweetener
- 1 stick butter, softened
- 1 teaspoon each orange emulsion & cream cheese emulsion
- 1/3 cup heavy whipping cream, or more as needed for spreading consistency
How To Make lower carb carrot cake & cream cheese frstng
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Step 1PREHEAT THE OVEN TO 310 DEGREES F. These are some of the main ingredients to be used in the recipe. -
Step 2You will need 2 bowls, in one bowl add the extra virgin olive oil, applesauce, zero calorie sweetener, eggs & 1 cup of evaporated milk.
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Step 3In second bowl add in the carb quick, almond flour, cinnamon and nutmeg & nuts. then whisk together to blend.
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Step 4Add the match stick carrots to food processor, and process until pulverized very fine.
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Step 5Now beat the liquid ingredients together until well blended, then add in the carrots and beat together until batter is smooth.
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Step 6Add in about 1/3 of the blended flours, then beat again.
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Step 7Next add in both emulsions & Vanilla Bean paste, and beat to blend into batter.
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Step 8Now add in the remaining flour mixture.Beat then add in the remaining half cup of milk, and beat until batter is creamy & smooth.
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Step 9I 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.
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Step 10Bake in preheated 310 degrees F. oven for 45 minutes or until cake is done.
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Step 11While 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.
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Step 12Once 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.
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Step 13Then 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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