As Healthy As Can Be!

Sugar & Gluten Free Low Carb Carrot Cake Recipe

Healthy low carb recipe we can enjoy having without guilty conscious.

Carrot-cake-3-SunCakeMom

This sugar free recipe should be in everybody’s recipe book as it’s one of the basic cakes we eat since our childhood.

Changing a diet avoiding refined sugar and trying to stay on low carb food made the old school baking skills almost obsolete. When we have to throw out all the amazingly delicious old recipes our heart just breaks and cries candies. Although, by now we started to try new things, taking risk even if we don’t succeed the first or second time.

This was not the even the third attempt to bake this sugar free carrot cake. But finally this looks like a decent cake that is presentable and even it’s apt dessert for diabetics! How cool is that! So here it comes the low carb gluten free recipe with all the new and fancy sounding stuff:Carrot-cake-2-SunCakeMom-1

Ingredients:

Base:

  • 3 big Carrots (grated)
  • 3 big Eggs separated
  • 1 oz / 30g Almonds
  • 1 oz / 30g Flax seed
  • ⅞ cup / 100g Millet flour
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Cinnamon
  • 3 Tablespoon Coconut oil

Frosting:

  • 8.8 oz / 500g Mascarpone cheese
  • ½ cup / 100ml Orange juice freshly squeezed
  • 2 Gelatine leaves
  • (Sweetener optionally)

Kitchen utensils:

  • 8″ Baking tray

How to make:

1. Measure ingredients and preheat oven 350°F / 180°C.

2. Peel and grate carrots.Carrot-cake-process

3. Separate eggs and put egg whites into a medium size mixing bowl.Carrot-cake-process-2-SunCakeMom

4. Whisk egg whites until hard peaks form.Carrot-cake-process-3-SunCakeMom

5. Add yolks one by one whilst keep whisking the whites.Carrot-cake-process-4-SunCakeMom

6. Grind almonds and flax seed.Carrot-cake-process-5-SunCakeMom

7. Mix dry ingredients (millet flour, baking powder, cinnamon, ground flaxseed and almonds together.Carrot-cake-process-6-SunCakeMom

8. Add grated carrot to the dry ingredients mixture and mix well.Carrot-cake-process-8-SunCakeMom

9. Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.Carrot-cake-process-10-SunCakeMom

10. Cover cake mould with baking paper.

11. Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.Carrot-cake-process-18-SunCakeMom

12. Whilst cake base is baking, prepare cream on top.

13. Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer. (If the Mascarpone and orange juice mixture stays hard after beating them together we won’t need this step though.)

14. Put Mascarpone cheese and orange juice into a mixing bowl.Carrot-cake-process-11-SunCakeMom

15. Beat until incorporates well.Carrot-cake-process-12-SunCakeMom

16. When cake base cooled properly, cut it in half horizontally.Carrot-cake-process-14-SunCakeMom

17. Divide the cream into two parts.

18. Spread half of the cream on top the lower part of the cake.Carrot-cake-process-16-SunCakeMom

19. Place the top part of the cake on the lower part

20. Spread the rest of the cream on top evenly.Carrot-cake-process-16-SunCakeMom

21. Decorate with nuts or pieces of fresh fruit or orange zest.Carrot-cake-process-17-SunCakeMom

Enjoy!Carrot-cake-2-SunCakeMom

Sugar & Gluten Free Low Carb Carrot Cake Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Healthy low carb recipe we can enjoy having without guilty conscious.

Course: Dessert
Servings: 12
Author: Edi Baker - SunCakeMom
Ingredients
Base
  • 3 big Carrots grated
  • 3 big Eggs separated
  • 1 oz / 30g Almonds
  • 1 oz / 30g Flax seed
  • cup / 100g Millet flour
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Cinnamon
  • 3 Tablespoon Coconut oil
Frosting:
  • 8.8 oz / 250g Mascarpone
  • ½ cup / 100ml Orange juice
  • 2 Gelatine leaves
  • Sweetener optionally
Instructions
  1. Measure ingredients and preheat oven 356°F / 180°C

  2. Peel and grate carrots.
  3. Separate eggs and put egg whites into a medium size mixing bowl.
  4. Whisk egg whites until hard peaks form.
  5. Add yolks one by one whilst keep whisking the whites.
  6. Grind almonds and flax seed.

  7. Mix dry ingredients (millet flour, baking powder, cinnamon, ground flax seed and almonds together.

  8. Add grated carrot to the dry ingredients mixture and mix well.
  9. Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.
  10. Cover cake mould with baking paper.

  11. Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.

  12. Whilst cake base is baking, prepare cream on top.

  13. Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer.
  14. Put Mascarpone and orange juice into a mixing bowl.

  15. Beat until incorporates well.

  16. When cake base cooled properly, spread cream on top evenly.

  17. Decorate with nuts or pieces of fresh fruit.

Never run out of this again!


Save
Save
Save
Save
Save
Save

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.