Carrot cake with a cream icing is a delicious easy cake recipe, this recipe is a flour free recipe that you can eat if you are on diet or if you are suffering from gluten sensitivity.
Carrot Cake with Cream Cheese Frosting
1 cup (113 g) coconut flour
1 cup (113 g) walnut flour
¼ cup (21 g) toasted shredded coconut
2 cups Stevia
2 teaspoons baking powder
1¼ teaspoons salt
8 egg whites (284 g)
1¼ cup (284 g) unsweetened soy milk or other non dairy milk
½ cup (113 g) salted butter
2 teaspoons vanilla
¼ teaspoon fluid stevia
2½ cups (340 g) carrots paste.
Cream frosting ingredients:
680 g cream cheddar
½ cup (113 g) salted butter at room temperature.
1 cup Splenda or Stevia
½ teaspoon ground cinnamon
4 teaspoons vanilla
1 tablespoon unsweetened soy milk or other non dairy milk
⅛ teaspoon fluid stevia
Pecans or any prefered nuts, toasted and shredded
Unsweetened coconut chips
1- Preheat the oven to 325°F (163°C).
2- Prepare the baking pan or use a silicon mold.
3- In a medium bowl, mix the coconut flour, walnut flour, shredded coconut, Stevia, baking powder, salt, and cinnamon.
4- In another bowl, whisk the egg whites, milk, butter, vanilla, and fluid stevia together until completely mixed.
5- add carrots paste to egg mixture and mix.
6- Add the flour blend and mix.
7- Pour the mixture in the baking mold.
8- Bake it for 35 minutes.
9- Allow it to cool for at least 20 minutes.
10- Make the icing by mixing all the icing ingredients with an electric blender in a clean dry bowl.
11- Cover the cake surface with the icing.
12- Cut the cake and serve it with a cup of tea or coffee, enjoy.