Low Carb Carrot Cake

Yields: 8 Slices

Ingredients:

• 1 stick butter, softened

• 1 cup allulose sweetener

• ½ tablespoon molasses (omit if you plan to use a brown sugar substitute)

• 1 tablespoon vanilla

• 4 large eggs

• ½ cup greek yogurt, room temperature

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 ½ teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• 2 cups grated carrots

• 1 cup chopped walnuts or pecans

• 2.5 cups almond flour

Cream cheese frosting:

• 16 oz cream cheese, softened

• ½ cup salted butter, browned and cooled slightly

• 1 tsp Simply Organic Pure Madagascar Vanilla Extract

• ¾ cup powdered allulose

• Dash of salt

Directions:

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 or 9x9-inch baking pan, or use muffin tins if preferred.

2. In a large bowl, cream together the softened butter, allulose, molasses, and vanilla.

3. Add eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, salt, and almond flour.

5. Gradually mix the dry ingredients into the wet mixture until well combined.

6. Fold in the grated carrots and chopped nuts.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
   Allow the cake to cool completely before frosting.

9. In a bowl, beat together the cream cheese and add butter until smooth and creamy.

10. Add the powdered sweetener, and salt. Mix until light and fluffy.

11. Spread evenly over the cooled carrot cake.

Nutrition:

Nutrition per slice:

• Calories - 453

• Fat - 43g

• Protein - 9g

• Total Carbs - 43g (mainly from allulose)

• Net Carbs - 7g

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