Ingredients
2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
7 eggs
1 1/4 cups sugar substitute
1/2 cup coconut oil
1 1/4 cup milk
1 lb. carrots, shredded
8 oz. cream cheese
5 TBSP butter
1 tsp vanilla
1 tsp liquid stevia
Directions
Preheat the oven to 350 degrees F.
Grease a bundt pan well and set aside.
Mix the flours, powder, soda, cinnamon, allspice, nutmeg and salt.
Add the eggs, sugar substitute, coconut oil, and milk. Stir in the carrots.
Pour into prepared pan. Bake for 50 minutes.
Remove from oven and let cool completely in the pan.
Beat softened cream cheese and butter. Add vanilla and stevia. Spread over the cooled cake.
Nutritional Facts
Servings 14 | For 1/14 of the cake | Calories 354 | Total Fat 30g | Sodium 279mg | Carbohydrates 13g Dietary Fiber 5g | Sugars 4g | Protein 9g |
3/4 cup coconut flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
7 eggs
1 1/4 cups sugar substitute
1/2 cup coconut oil
1 1/4 cup milk
1 lb. carrots, shredded
8 oz. cream cheese
5 TBSP butter
1 tsp vanilla
1 tsp liquid stevia
Directions
Preheat the oven to 350 degrees F.
Grease a bundt pan well and set aside.
Mix the flours, powder, soda, cinnamon, allspice, nutmeg and salt.
Add the eggs, sugar substitute, coconut oil, and milk. Stir in the carrots.
Pour into prepared pan. Bake for 50 minutes.
Remove from oven and let cool completely in the pan.
Beat softened cream cheese and butter. Add vanilla and stevia. Spread over the cooled cake.
Nutritional Facts
Servings 14 | For 1/14 of the cake | Calories 354 | Total Fat 30g | Sodium 279mg | Carbohydrates 13g Dietary Fiber 5g | Sugars 4g | Protein 9g |
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