Sugar Free Carrot Cake

Sugar Free Carrot Cake
Serves 10
Moist and delicious. Thanks, Terrye. Made for our 2016 Thanksgiving PostOp Living class.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
349 calories
23 g
107 g
27 g
6 g
15 g
105 g
234 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
105g
Servings
10
Amount Per Serving
Calories 349
Calories from Fat 233
% Daily Value *
Total Fat 27g
41%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 107mg
36%
Sodium 234mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
6%
Sugars 8g
Protein 6g
Vitamin A
49%
Vitamin C
2%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ cup almond flour
  2. ¾ cup all purpose flour
  3. 1½ teaspoons baking powder
  4. ½ teaspoon salt
  5. 1 teaspoon cinnamon
  6. ½ teaspoon cardamom
  7. ½ cup Truvia spoonable or 24 packets
  8. 3 large eggs
  9. One 5 ounce container Chobani Simply 100, Vanilla or Pineapple Coconut
  10. 1 teaspoon vanilla
  11. 4 tablespoons butter, melted
  12. 1 cup grated carrots, freshly cut on box grater and loosely packed into measuring cup, about 3 medium carrots
  13. 4 ounces Philadelphia light cream cheese (not fat free, which has food starch thickeners)
  14. 1 cup whipping cream cream
  15. 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
  16. ¼ cup finely chopped walnuts
Instructions
  1. Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
  2. Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
  3. Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
  4. Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
  5. Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
  6. When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.
beta
calories
349
fat
27g
protein
6g
carbs
23g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

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