Carrot Cake – Low Carb & Gluten Free

Cake:

Carrot cake in the serving.

Carrot cake in the serving.

  • 1,5 dl (5 oz) almond flour
  • 1,5 dl (5 oz) buck wheat flour
  • 3 tsp baking powder
  • 0,5 tsp vanilla powder
  • 1,5 tsp cinnamon1 tsp cardamom
  • 0,5 tsp ground, dried ginger
  • 1 pinch of salt
  • 3 organic, free range eggs
  • 1,5 dl  (5 oz) sukrin+ (3 dl (10 oz) Sukrin Gold)
  • 4 dl (1 2/3 cup) finely grated carrots
  • 1,5 dl (5 fl.oz) melted, coconut oil (deodorized if you don’t like the coconut taste)

Frosting:

  • 200 g (7 oz) cream cheese
  • 50 g (3,5 tbsp/0.5 stick) of grass fed butter, room tempered
  • 4 tsp sukrin melis (or 2 tsp of sukrin+)
  • 1 ml vanilla powder (or more if you like the taste)

Cake:
Heat the oven to 175 degrees Celsius.
Mix all the dry ingredients and the spices together in a bowl. Whip the sukrin and eggs so they become fluffy. Fold the dry ingredients into the fluffy egg mix and then add the finely grated carrots along with the melted coconut oil. Stir until smooth.
Pour mixture into a spring-form pan with oven paper on the bottom and the sides smeared with coconut oil or butter. Let it bake for 20-25 min on the middle rack. Take it out and let it cool completely. Meanwhile it’s time to start the frosting, see below.

Frosting:
Stir the butter and the cream cheese into a creamy frosting, add sweetener and vanilla powder to your taste. Spread the frosting on top of the cooled cake and dust with cinnamon.

You can use other sweeteners of your choice, but the consistency of the batter and frosting might change with them.
I prefer having more coarsely grated carrot, because I like the feeling of the carrot in the cake. I also add a little more cardamom and cinnamon in the cake batter because I enjoy
the taste of the combination with the carrots.

Serving suggestion
: Cardamom coffee or a chai tea made on half and half or cream.

Note: Sukrin is a sweetener made out of erythritol (a sugar alcohol that is almost zero-caloric and doesn’t raise blood sugar or affect insulin).
Sukrin+ has Stevia (“stevia glycoside”, a sweetener from the Stevia plant) added,  which makes it double as sweet as Sukrin.

Sukrin has very similar properties as sugar when baking and cooking.

Advertisements
This entry was posted in LCHF, Recepies and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s