eMag-Nov18-carrot-cake

Have your cake and eat it too…

When it comes to diets, you already know our stance… We don’t believe in deprivation – we’re all about getting creative and finding a nourishing adaptation! And what could be better than a piece of carrot cake? A healthy piece of carrot cake of course!

Have no fear, because HYPOXI is here, and we’ve found a way to turn this naughty dessert nice. This low carb version of one of our favourite desserts means it gets the HYPOXI tick of approval… so you can literally have your cake, and eat it too!

Ingredients

For the cake:

1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp unsweetened almond milk
1 tsp vanilla
1 1/2 cups almond flour
2 tbsp coconut flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated

eMag-Nov18-carrots-cake-2

For cream cheese frosting:

120 gm cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp heavy cream
1/4 cup confectioners erythritol

Instructions

For the Cake:

Preheat the oven to 180C. Line the bottom of a cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the erythritol and butter until fluffy.
Beat the eggs in, then the almond milk and vanilla.
Next, beat in the almond flour, coconut flour, baking powder and spices.
Fold in the shredded carrot and mix just until it is well integrated into the batter.
Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Allow cooling completely before frosting.

For Cream Cheese Frosting:

In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.