Low-Carb Gluten-Free Carrot Cake Recipe
I admit right away, I'm not a fan of carrot cakes. I'm an incorrigible chocolatier! But this is my husband's favorite cake, so I decided to make it, and I did not regret it. Since I currently adhere to a low-carb diet, and sometimes I still want sweet things, recipes like this wonderful carrot cake, or cake - as you like (in English, cake - cake) come to the rescue. One slice contains only 5 grams of carbohydrates, and not a gram of wheat flour or sugar. Try it, it's delicious!
Servings 12
Cook Time 60 minutes
Ingredients
Dough:
- 360 gram Almond flour
- 2 tablespoons Coconut flour
- 5 tablespoons Butter soft
- 4 pieces Chicken eggs large
- 120 gram Sugar substitute
- 2 tablespoons Almonds milk
- 1 teaspoon Vanilla essence
- 1 tablespoon Baking powder
- 1,5 teaspoons Cinnamon
- 0,25 teaspoons Cloves ground, to taste
- 120 gram Carrot
Glaze:
- 120 gram Cream cheese
- 1 tablespoon Whipped cream
- 60 gram Nuts pecans, ground
- 1 teaspoon Vanilla essence
- 70 gram Sugar substitute
- 2 tablespoons Butter
Instructions
- Preheat the oven to 180 degrees. In a large bowl, whisk the softened cream. butter with sweetener. Beat the eggs into our mixture (one at a time), continuing to beat. You can use a mixer, or manually, like me.
- Add almond milk and vanilla extract.
- Gradually add the almond and coconut flour (I mixed them together), baking powder and cinnamon.
- The recipe calls for ground cloves, but I didn't use them because I can't stand the smell of them. But if you like the smell of cloves, you can add a quarter teaspoon.
- Well, finally put in our dough grated carrots and mix everything well until smooth.
- Spread our mixture in a pre-greased form, throw it in the oven and forget for 35-40 minutes. I get at least 40 minutes with this form, sometimes 45. But if you have a round shape, and a larger diameter, then your cake can be ready in 25-30 minutes. Check.
- Check the readiness of the cake with a toothpick or match. In a ready kind it needs to attain a brown color.
- Glaze: in a small bowl, whisk the cream cheese and butter until they turn into a smooth mass. Gradually add the sweetener, and continue to whisk. Add vanilla and, if necessary, heavy whipped cream. Do not overdo it with cream, they need just a little bit. I didn't need them at all this time. Cream cheese and butter did a great job.
- Before applying the "glaze", you need to make sure that the cupcake is completely cold. I take the word "glaze" in quotation marks, because this keto version of the glaze can only be called conditionally - it does not harden to the end, and does not turn into a crust, as on Easter cakes. Spread it evenly over the entire surface of the cake. Sprinkle the ground pecans on top.
- That's how smart and positive our carrot cake looks in the cut. Bon Appetit!