Tuesday, March 26, 2013
Diabetic Carrot Cake
Moist Carrot Cake
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
1/4 pound carrots, finely grated
1/4 cup yogurt
1 teaspoon vanilla
1/2 tsp orange zest
2 cups almond flour
sweetener of your choice equivalent to 1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
3 Tablespoons oil
3 Tablespoons butter, softened
4 ounces cream cheese, softened
sweetener to taste
1/2 teaspoon vanilla
In a large bowl beat the eggs with yogurt, oil, vanilla and orange zest
In another bowl combine flour, sweetener, baking powder and pumpkin spice. Add to the egg mixture and mix well. Stir in carrots.
Pour into lightly oiled 8-inch (20 cm) cake pan and bake at 350 F (175 C) for about 40 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool completely.
TOP WITH FROSTING:
Combine butter, cream cheese, sweetener and vanilla and beat until smooth. Spread the icing on the cake.
RECIPE SOURCE: Diet Taste