Carrot Cake

  • U Serves 14 People
  • P Prep: 00:20
  • P Cook: 00:40
Carrot Cake

Nutritional Facts

per 1 serving size (Recipe makes 14 servings)


Amount Per Serving


Calories 101

Calories from Fat 28


% Daily Values*


Total Fat 3.14

4.83%


Saturated Fat 0.64

3.20%


Polyunsaturated Fat 0.02


Monounsaturated Fat 0.03


Cholesterol 40.45

13.48%


Sodium 218.54

9.11%


Potassium 84.20


Total Carbohydrate 21.50

7.17%


Dietary Fiber 11.54

46.16%


Sugars 3.48


Protein 6.32


Vitamin A 29.17%

Vitamin C 8.38%


Calcium 6.70%

Iron 3.91%


* Nutritional Values are estimated and may vary

³ Description

Moist and delicious carrot cake, perfect to serve at a party.

² Ingredients

   

q Directions

Separate egg whites from the yolks. Blend egg whites and 10 drops vanilla stevia until stiff. Set aside. In bowl mix egg yolks, erythritol, coconut palm sugar, 1+2/3 cup low fat yogurt, zest and juice from 1 orange, 1 tsp vanilla extract. Blend the dry ingredients together before adding to the batter (oat flour, almond flour, baking soda, baking powder, salt, cinnamon). Add the egg whites and grated carrot. Gently stir together.

Pre-heat the oven at 180 degrees celsius (350 F). Use a 20 cm round cake tin. Bake for about 40 minutes.

Frosting: Blend everything together (powdered erythritol, low fat cream cheese, low fat natural yogurt, 1 tsp vanilla extract, lemon juice from 1/2 lemon). Add more powdered erythritol or lemon juice as needed.

Recipe Provided by @healthylinnie

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