Carrot Cake

³ Description

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

² Ingredients

•  1 small (2-3/8" dia) Orange
•  1/2 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
•  100 g Cream Cheese (Fat Free)
•  2 tsp Cinnamon
•  1/4 tsp Salt
•  1 tsp Vanilla Extract
•  1 cup, grated Carrots
•  1 tsp Baking Soda
•  1/2 serving (serving = 1 tsp) Kroger Baking Powder
•  2 serving (serving = 1 egg) Sunny Meadow Jumbo Grade A Eggs
•  2 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1/3 serving (serving = 1 cup) Dannon All Natural Nonfat Plain Yogurt
•  3.3 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1.5 serving (serving = 1/4 cup) Now Foods Almond Flour
•  5 serving (serving = 1 tsp) Sweet Tree Organic Coconut Palm Sugar
•  9 serving (serving = 1 tsp) Now Foods Erythritol
•  25 serving (serving = 1 tsp) Sensato Erythritol Powder
•  1.67 serving (serving = 1 cup) Chobani 2% Plain Greek Yogurt

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.

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