Dessert: Carrot Zucchini Cake

A low carb tasty alternative to carrot cake.

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 75 mins

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Carrot Zucchini Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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.