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Carrot Cake




Source of Recipe


online forum


Recipe Link: http://www.diabetesdaily.com/forum/recipes/51811-carrot-cake-low-carb

List of Ingredients




FOR THE CAKE
* 1/4 cup crushed pineapple
* 3/4 cup chopped pecans
* 1 1/2 tsp. lemon juice
* 1/3 cup olive oil
* 2 cups almond meal
* 2 tsp baking powder, plus a pinch for the beaten egg white
* 1 tsp baking soda
* 1 rounded tsp ground cinnamon
* 1/2 to 3/4 cup powdered sweetener (I used Ideal Brown No Calorie Sweetener)
* 1 cup finely grated carrots
* 2 eggs

FOR THE FROSTING
* 2 8-oz pkgs. cream cheese, softened
* 1/2 cup butter, softened (1 stick)
* 6 tbsp. powdered sweetener
* 1 1/2 tsp. lemon juice

Recipe



1. Heat oven to 325° (160C) (gas mark 3)
2. Combine pineapple, pecans & lemon juice; leave to soak while you make the cake
3. Grease 2 x 8” cake tins (I lined 'em with wax paper)
4. Mix the almond meal with baking powder, baking soda and cinnamon
5. Separate one of the eggs. Put the white in a small bowl and the yolk in a large one
6. Break the remaining whole egg in with the yolk; add the sweetener
7. Whisk together for 1-2 minutes until thick and foamy
8. Slowly pour in the oil and continue to blend on a low speed until well mixed
9. Add the almond mixture to the egg mixture, half at a time, gently stirring with a rubber spatula or big spoon. The mix will be quite stiff
10. Put the extra pinch of baking powder in with the egg white and whip to soft peaks
11. Fold the carrots & pecans mixture (and any liquid) into the almond mixture
12. Gently fold in the whipped egg white
13. Divide batter equally between both cake pans
14. Jiggle the pans gently to level the batter
15. Bake for 35-40 minutes until risen and firm or until a knife inserted in the center comes out clean. Leave to cool in the pans for 5 minutes; turn out onto a wire rack; let set until fully cooled.

To make the frosting:
1. Combine cream cheese, butter & sweetener, blend until smooth. Add lemon juice
2. Spread the frosting over each half & place one layer on top of the other

Total carbs for the entire cake = 107, so divide by the number of slices.
Cutting it into 16 equal slices - serving size: 88g
calories per serving: 319
calories from fat: 272
total fat: 31g
saturated fat: 11g
trans fat: 0g
cholesterol: 79mg
sodium: 286mg
total carbs: 7g
dietary fiber: 2g
sugars: 3g
Protein: 6g
vitamin A: 46%
vitamin C: 2%
calcium: 11%
iron: 6%