Can you believe there is a cake that is actually good for you? This moist carrot cake with cream cheese frosting is not only tasty, but at the same time healthy, diabetic friendly, without added sugar, flourless and low in carbohydrates.
300gr almond flour
2 Tbsp Baking Powder
2 Tsp cinnamon
3 Tbsp curd
200 gr 7OZ curd
2 Tsp Vanilla extract
sugar substitute ( a good squeeze)
In a large bowl, whisk together the almond flour, sweetener, baking powder, cinnamon and salt.
Stir in the curd, eggs and vanilla extract, and carrots until well incorporated.
Spread batter in your baking pan and bake it for 15 for 200°
now we make the cream cheese part.
take 200gr of curd 2 eggs, sugar substitute and some vanilla – combine it until incorporated.
take the cake out of the oven and add the cheese batter onto the cake-
now we are going to bake the cake for another 20min on a low heat 170°C /338°F
why on a lower heat? Cause you don’t want a burned cake 😉
Let cool completely and its ready for serving!
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