Low carb carrot cake



Ingredients 23
Servings
Time
  • 150
    g
    bananas
  • 2
    Tbs
    organic orange juice
  • 5
    extra-large eggs
  • 250
    g
    unsalted butter - room temperature
  • 4
    tsp
    xylitol
  • 1
    vanilla pod - seeds scraped
  • 2
    cup
    grated carrot
  • 1
    cup
    chopped walnuts
  • 1/2
    cup
    desiccated coconut
  • 1
    cup
    coconut flour
  • 1/2
    cup
    flaxseed powder
  • 1
    Tbs
    baking powder
  • 1
    tsp
    ground cinnamon
  • 1/2
    tsp
    ground allspice
  • 1/2
    tsp
    non-irradiated ginger powder
  • FROSTING:
  • 350
    g
    full-fat cream cheese
  • 5
    tsp
    erythritol powder
  • grated rind of 1 orange
  • 1/4
    cup
    orange juice
  • 1/2
    tsp
    organic vanilla essence
  • 1
    tsp
    lemon juice
  • 1/2
    tsp
    grated fresh ginger
 

Method

 

Place the bananas and orange juice in a blender and blend until smooth.

In a mixing bowl, beat the eggs, softened butter, xylitol and vanilla seeds together. Add the grated carrot, walnuts and desiccated coconut, and then mix in the coconut flour, flaxseed powder and baking powder. Add the banana purée and spices and mix well with a spatula.


Bake in a greased 25-cm round cake tin or a loaf tin at 180 C for 35 minutes or until firm to the touch. A knife inserted into the centre of the cake should come out clean. Turn out onto a wire rack to cool.


To make the frosting, simply place all the ingredients in a mixing bowl and whisk with an electric whisk until nice and smooth. It is not supposed to be overly sweet, but should rather have a good balance between sweet and tart.
Frost the cake.


This is an extract from Tasty WasteNOTs by Sally-Ann Creed and Jason Whitehead, published by Human & Rousseau and retailing for R320.00.


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