Carrot Zucchini Cake
Nutrition per Serving
195
Calories
3.53g
Protein
11.97g
Carbs
15.67g
Fat
A low carb tasty alternative to carrot cake.
Ingredients
4 large eggs
1 1/3 cups fluid heavy cream
1/2 wedge yields lemon juice
6 oz splenda
2 tsps vanilla extract
2 tsps ground cinnamon
1/4 tsp salt
1 cup stirred almond flour
1 cup walnut flour
1 oz xanthan gum
1 cup grated carrots
1 cup chopped zucchini, shredded
2 tsps baking soda
8 oz coconut, unsweetened
1 cup crushed, sliced, or chunks pineapple
4 tbsps ground flax meal
3/4 cup extra light olive oil
1/2 tsp nutmeg
Instructions
1. Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
2. In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
3. In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
6. Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
7. Allow to cool at least 20 minutes before serving.
8. Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.
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