Carrot Cake
and cream cheese butter frosting 30 carbs entire recipe
INGREDIENTS
3/4 Cup xylitol
3/4 cup peanut oil
3 eggs
2 cups un blanched almond flour
3 teaspoons ground cinnamon
2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoon vanilla
1/2 teaspoon salt
3 cups zuchinni shredded ( 4medium)
One tablespoon orange food coloring
1/4 cup coarsely chopped walnuts
Cream Cheese Frosting do
1 package (8 oz) cream cheese, softened
1/4 cup butter softened
3 teaspoons heavy whipping cream
2 tablespoon vanilla
3 tablespoons xylitol
Heat oven to 350°F.
Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with non stick cooking spray
Shred zucchini. Lay out in paper towels or a dish towel and roll up and squeeze water out as you are rolling. Repeat this till all liquid is gone.
Put zucchini in bowl and add orange food coloring
In another mixing bowl, beat xylitol, oil and eggs with electric mixer on low speed about 30 seconds Add , cinnamon, baking soda ,baking powder ,vanilla and the salt. Beat on low speed 1 minute.
Stir in flour, zucchini and walnuts
Pour into pans.
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pans to cooling rack. Cool completely
In medium bowl beat cream cheese and butter.
Add whipping cream, xylitol and vanilla with electric mixer on low speed until smooth.
Frost and refrigerate for frosting to firm back up
