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Flourless Carrot Cake with Cream Cheese Icing

Today we're making a lovely carrot cake made with almond flour and no refined sugars.
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Course: Dessert
Cuisine: American
Keyword: carrot cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 579kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 2 9 inch round baking cake pan
  • 1 Medium bowl
  • 1 hand mixer
  • 1 wooden spoon

Ingredients

  • 3/4 cup butter softened
  • 1/2 cup maple syrup or monk fruit sweetener
  • 4 eggs
  • 1 tbsp blackstrap molasses
  • 1 tsp vanilla
  • 2.25 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 2.5 cups grated carrots
  • 8 oz cream cheese softened
  • 2 tbsp butter softened
  • 1/4 cup maple syrup or monk fruit sweetener
  • 1 tsp vanilla
  • 1 tbsp half & half cream (10% cream)

Instructions

  • Preheat the oven to 350 F. Line 2 baking pans with parchment paper.
  • In a medium bowl, use a hand mixer to cream butter and sweetener together.
  • Add eggs, vanilla, molasses and beat them in.
  • Add your dry ingredients (almond flour, tapioca flour, cinnamon, nutmeg and baking powder) a little bit at a time using a wooden spoon to mix in.
  • Once your ingredients are nicely mixed together, fold in grated carrots.
  • Divide batter between the 2 prepared baking pans and smooth out on top. Bake for about 30 minutes. The cakes are done when a tooth-pick comes out clean.
  • To make the cream cheese icing: put cream cheese, butter, sweetener, vanilla, cream in a bowl. Use hand mixer to blend ingredients together.
  • To assemble the cakes: When the cakes are completely cool, you can frost one of them. Then stack the other cake on top and frost again. Garnish with up to 1/2 cup of pecan pieces.

Notes

If you like nuts, add 1 cup pecan pieces to the cake batter. Add up to 1/2 cup pecan pieces as garnish on top. 
Make sure your frosting is at room temperature otherwise it will be difficult to spread. 
The recipe will work without blackstrap molasses. But it does add a nice added flavour and iron. 
For the nutritional information, I used maple syrup. Use monk fruit sweetener for no sugar option. 

Nutrition

Calories: 579kcal | Carbohydrates: 39.6g | Protein: 13.3g | Fat: 44.3g | Saturated Fat: 19.1g | Sodium: 610.1mg | Potassium: 281.5mg | Fiber: 4.5g | Sugar: 21.7g