Low Carb Carrot Cake…..YES…..Yummy Carrot Cake for EASTER or Any Day



 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.

4 cups almond flour

1 ½ cups Splenda (sucralose)

½ cup Erythritol

2 tsp baking soda

2 tsp baking powder

1/2-teaspoon salt
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
4 eggs
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. 




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.


About Diane Kress

Author of The New York Times Bestseller; The Metabolism Miracle, The Metabolism Miracle Cookbook, and The Diabetes Miracle. and The Metabolism Miracle, Revised Edition. Owner, developer, and administrator of The Metabolism Miracle's support site: www.Miracle-Ville.com. Registered Dietitian, Certified Diabetes Educator, www.themetabolismmiracle.com www.thediabetesmiracle.com www.miracle-ville.com Email: dietquestions@ymail.com
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