An easy and low-carb carrot cake.
3 cups grated carrot. I used a zester for a fine shred, but my sister said she has even used the bag of shredded carrots from Trader Joe’s. That would save time!
5 eggs
1 cup butter melted
3 tablespoons Truvia Baking Blend
1 1/2 cups Almond Flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon of each of the following: allspice, nutmeg, ground cloves, ginger.
1/2 cup finely Chopped walnuts
2 teaspoons vanilla
1/2 cup coconut
Beat eggs, melted butter, Truvia Baking Blend, and vanilla. Add grated carrot, coconut, chopped walnuts, and mix with a rubber spatula. Mix in the spices, almond flour, and baking powder and stir to combine. Bake in a quarter sheet pan in a 350º pre-heated oven for about 30 minutes or until a cake tester comes out clean. Let cool and then mix two 8-ounce packages of cream cheese with a few teaspoons of Truvia Baking Blend and whip using an electric mixer or a whisk. Spread on cake and sprinkle on a few reserved chopped walnuts. Refrigerate and cut into squares.
Find it online: https://mostlovelythings.com/low-carb-carrot-cake-recipe/