Sugar-Free Carrot Cake

Sugar-Free Carrot Cake

By Kimberly Roberto, co-author of the Maximized Living Nutrition Plans

**Makes 1 cake, 12 cupcakes, or 24 mini cupcakes

This is a classic recipe that has been updated to be a healthy version. It has no refined flour and no sugar or artificial sweeteners. This recipe can also be made into cupcakes or mini cupcakes.

Cake Mixture

Ingredients

  • 3 cups almond flour
  • 2 teaspoons sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 1/4 teaspoons ground nutmeg
  • 1/2 cup erythritol (like Swerve) or spoonable stevia to taste
  • 5 large organic eggs
  • 1/4 cup melted coconut oil or grape seed oil
  • 3 cups shredded carrots
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Directions

  1. Preheat the oven to 350 degrees. Grease two 9-inch cake pans with butter and dust with almond flour.
  2. In a large bowl, combine the dry ingredients and mix well.
  3. In a medium bowl, whisk together the oil and eggs.
  4. Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.
  5. Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.
  6. Bake for about 30 minutes or until a toothpick comes out clean.  Let the cakes cool for 1 hour before frosting.

Cream Cheese Frosting

Ingredients

  • 2 – 8 ounce packages of organic cream cheese, softened
  • 1/2 cup plain Amasai or organic heavy whipping cream
  • 1 tablespoon vanilla
  • 1/2 cup erythritol (like Swerve) or spoonable stevia to taste

Directions

  1. Mix all ingredients together with a hand mixer until well combined.  For a thinner consistency, add more Amasai or whipping cream.

Enjoy!