Carrot Cake GF with Cream Cheese Frosting

Carrot Cake:

2.5 cups Almond Flour
1/2 cup Erythritol (sugar substitute)
1/2 tsp Baking Soda
2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/2 tsp Sea Salt
1/2 cup Milk, Whole Milk
4 Eggs, Large
3/4 cup Butter, salted - Softened
2 cups, chopped Carrots, raw
1 medium (2-3/4" dia) Apple
2 tsp Lemon Juice
2 tsp Vanilla Extract

Cream Cheese Frosting:

8 oz. Cream Cheese, Simple Truth Organic - Softened
1/4 cup Maple Syrup
1/4 cup Palm Oil, Organic All Vegetable Shortening
1 tsp Lemon Juice
1 tsp Vanilla Extract
1/4 tsp Almond Extract

Be careful when transferring each layer as the cake may break. Very moist cake.

Carrot Cake:

Preheat oven at 350 degrees. Prepare 2 square baking pans with parchment paper.

Chop carrots and apple in blender and set aside in small bowl. Add lemon juice and vanilla to carrot/apple mixture. Combine flour, spices, baking soda, and salt, set aside. Cream together Erythritol and butter with mixer. Whip milk and eggs in a separate bowl. Mix all ingredients together and blend with mixer until fully blended. Add carrot/apple mixture to batter, mix well. Pour into prepared baking pans. Bake for 40 to 50 minutes.

Cream Cheese Frosting:

Place all ingredients in a bowl and cream together with mixer. Cream until smooth and creamy. You may refrigerate until cake has cooled.

Cake:
Cool cakes on wire rack (leaving in pans). Once cooled to your preference, place first layer on plate. Spread a thin layer of frosting on top of cake. Place second layer on top of first layer. Spread remaining frosting over cake. Sprinkle ground cinnamon over top of cake. You may serve immediately or refrigerate to serve later.


Serving Size: makes 16 2 inch pieces

Number of Servings: 16

Recipe submitted by SparkPeople user CFNICHOLS71.