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Spicy Pumpkin Cake with Cream Cheese Fro




Source of Recipe


from Low-carb Luxury


Recipe Introduction


I dont know about you, but I dont like to wait until fall to have pumpkin in
my foods. Here is a recipe for a delicious cake that is low carb and uses
canned pumpkin.

3/4 cup almond flour (finely ground blanched or natural almonds)
1/4 cup oat flour
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
2 cups Splenda
4 eggs, beaten
1 15-oz can pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 cup light olive oil
1/4 cup melted butter

Preheat oven to 350F.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix
together eggs, pumpkin, extract, melted butter, and oil. Add to dry
ingredients and mix well.
Pour into greased sheet cake pan and bake for 25-30 minutes being careful
not to overbake (remember ovens and baking dishes vary!) When cool, top with
Cream Cheese Frosting:

12 oz softened (no low fat!) cream cheese
1/4 cup Splenda
1/4 cup DaVinci Sugar Free Vanilla Syrup*

Whip all ingredients at high speed until you achieve a light frosting
consistency. Frost cake, refrigerate at least 1 hour, and serve!

NOTE: For a great variation, use DaVinci's Gingerbread or Egg Nog Syrups in
frosting. Makes 12 servings ­ 6.5 carbs per serving.