Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 264.0
- Total Fat: 17.0 g
- Cholesterol: 120.0 mg
- Sodium: 46.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.6 g
- Protein: 9.7 g
View full nutritional breakdown of Grain free Carrot Cake calories by ingredient
Grain free Carrot Cake
Submitted by: MILFORDIntroduction
This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake' but grain free. This is low refinded carbs. It is kind of labour intensive but worth it if you need a cake fix!Very adaptable, any veg could be used in place of the carrots. Pumpkin, zucchini etc., since the vegetables are pureed first. This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake' but grain free. This is low refinded carbs. It is kind of labour intensive but worth it if you need a cake fix!
Very adaptable, any veg could be used in place of the carrots. Pumpkin, zucchini etc., since the vegetables are pureed first.
Number of Servings: 12
Ingredients
-
6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and pureed
1 Tlbs grated orange rind
1 Tlbs frozen orange juice
3 cups almond flour
Directions
Cook, cool and puree the carrots.
Preheat oven to 325° F.
Oil the pan, a loose bottomed 9 inch springform pan is best .
Separate the eggs and beat the yolks and honey together.
Mix in carrot puree, orange rind, orange juice and almond flour.
Beat the egg whites until the form stiff peaks and fold in.
Spoon the mix into the greased (loose bottomed 9 inch springform) pan.
Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out
clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serving Size: 12+
Number of Servings: 12
Recipe submitted by SparkPeople user MILFORD.
Preheat oven to 325° F.
Oil the pan, a loose bottomed 9 inch springform pan is best .
Separate the eggs and beat the yolks and honey together.
Mix in carrot puree, orange rind, orange juice and almond flour.
Beat the egg whites until the form stiff peaks and fold in.
Spoon the mix into the greased (loose bottomed 9 inch springform) pan.
Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out
clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serving Size: 12+
Number of Servings: 12
Recipe submitted by SparkPeople user MILFORD.
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