1 slice is a 5 gram Counter Carb for The Metabolism Miracle and The Diabetes Miracle!….and that includes the frosting!
1 slice (9×13” pan) cut in 12 slices = 5 grams net carb….frosting included.
INGREDIENTS FOR THE CARROT CAKE:
4 cups almond flour
1 ½ cups Splenda (sucralose)
½ cup Erythritol
2 tsp baking soda
2 tsp baking powder
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 Tbls vanilla
1/4-cup oil or ½ cup crushed pineapple
1/2-cup sour cream
3 cups grated carrots
1 cup chopped pecans
Preheat oven to 350° Spray a 9×13-inch cake pan with cooking spray.
In a large bowl combine dry ingredients and stir well.
In a medium bowl, beat the eggs, oil (or crushed pineapple), sour cream and vanilla until smooth. Add this mixture to the dry ingredients and mix well. Stir in grated carrots and pecans. Pour into prepared pan and bake at 350° for 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch.
Remove from the oven to a wire rack and cool completely.
INGREDIENTS FOR THE LOW CARB CREAM CHEESE FROSTING
8 oz low fat cream cheese, softened
¾ cup powdered Splenda…see below
1 tsp vanilla extract
To make powdered Splenda:
In a food processor or blender, add ¾ cup Splenda and 2 TBLS cornstarch. Process until Splenda is a very fine powder.
In a medium mixing bowl, Beat together cream cheese, powdered Splenda and vanilla until smooth.
Keep cake refrigerated.