Fat Controlling Carrot Cake! OH YES!
This recipe is super easy and actually much nicer than the usual carrot cake. It is less sweet and more moist! Making is a delicious fat controlling alternative to that mid afternoon tea and cake!
Prep 10 mins Cooking approx 30-40 mins
11⁄2 cups almond flour (ground almonds)
1⁄2 tsp sea salt
1⁄2 tsp baking powder
1⁄2 tbsp cinnamon
1 tbsp freshly grated orange peel
2 tbsp coconut oil melted
1⁄4 cup Xylitol 1
1⁄2 cups carrot (grated)
1⁄2 cup chopped pecans / walnuts
Use a silicone muffin moulds. In a large bowl, combine almond flour, salt, baking soda and cinnamon, Xylitol (dry ingredients) In a separate bowl, mix together eggs, oil. (wet ingredients) Stir carrots and nuts into wet ingredients. Stir wet ingredients into dry. Scoop a muffin moulds. Bake at 325° for 30-40 minutes (check half way – knife should come out clean when tested). Cool to room temperature
8 oz light organic cream cheese
1 teaspoon lemon juice
1 tablespoon xylitol
Place cheese in bowl. Add lemon juice and sweetener and mix thoroughly. Spread on cakes.
Let me know what you think!
Big love, small tummies!
Jill – The Fat Controller