Quick & Easy Carrot Cake

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QUICK & EASY CARROT CAKE

I've adapted this lovely, moist, carrot cake recipe from my favourite Banana Bread recipe.  It's a low-carb, rather than keen keto, option, but it is nonetheless delicious and worthy of a try for a special treat.  I've managed to finesse a reasonable option for the traditional cream-cheese filling and topping too.  This cake is made in a loaf tin to provide 12 slices and without the cream cheese, it's 6 carbs per slice and with the addition of filling and topping, it comes in at 6.5 carbs per slice.


Ingredients (12 slice Loaf)
  • 2 cups        Almond Flour
  • 1.5 tsp        Bicarbonate of Soda
  • 1.5 tsp        Mixed Spice
  • 2 tsp           Cinnamon
  • 1/2 tsp        Ginger
  • 1 tsp           Nutmeg
  • 3 Large      Eggs
  • 60g            Coconut Oil - Melted
  • 60 ml         Skinny Syrup Sweetener (Cinnamon or Vanilla)
  • 1 tsp           Vanilla Essence
  • 50 ml          Almond Milk
  • 200g           Coarsely grated Carrots
  • 1/2 cup       Chopped Pecans or Walnuts (reserve a few for decoration)
  • 100ml        Double Cream
  • 150g          Cream Cheese
  • 2 tblsp        Sour Cream
  • 1 tsp           Vanilla Essence
  • 20ml          Skinny Syrup Sweetener (Vanilla)
  • 1/2 tsp       Xanthan Gum

Method
  • Preheat the oven to 180*C and line a regular loaf tin with greaseproof paper
  • Mix all the dry ingredients and spices together in a large bowl
  • Add all the wet ingredients and mix well until thoroughly combined
  • Add the grated carrot and combine well
  • Add the chopped nuts and combine well
  • Pour the cake batter into the prepared loaf tin and bake in the centre of the oven for 45 minutes or until a cocktail stick comes out clean
  • Remove from the loaf tin and cool on a wire rack
  • When the cake is cool, whisk the cream until thick
  • Whisk through the cream cheese and whisk until thick again
  • Whisk through the sour cream and whisk until thick again
  • Whisk in the Vanilla Essence and Sweetener Syrup until thick again
  • Whisk in the Xanthan Gum to stabilise the cream
  • Carefully cut the cake in half 
  • Spread half the cream mixture on the bottom half of the cake and top with the top half of the cake
  • Spread the second half of the cream mixture on the top of the cake and decorate with chopped nuts and a sprinkling of mixed spice.
  • Keep in a cool place or refrigerated

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.