Carrot Cake

Carrot Cake and Buttercream Cream Cheese Frosting

I sort of came up with this recipe myself, some of the ingredient amounts borrowed from another recipe. I decided to separate the eggs-folding mixture into beaten whites-hoping to help improve the texture.

Ingredients:

2 cups almond flour

up to a cup of splenda (a cup was a little too sweet)

1 cup grated carrots

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1 1/2 tsp cloves

1 1/2 tsp nutmeg

1 tsp salt

1/2 cup softened butter

3 eggs at room temperature, separated

1 1/2 tsp vanilla

1 cup of chopped nuts (opt)

Directions:

Preheat oven to 350 degrees. Cream butter with splenda and vanilla until light and fluffy. Add yolks one at a time. Add dry ingredients. Beat egg whites until firm peaks form and fold into rest of ingredients. Bake at 350 for about 40 minutes.

Recipe Review Nutrition Info

Buttercream Cream Cheese Frosting

This recipe is adapted from here.

Ingredients:

1 1/2 cup water

1 cup heavy cream

1 tsp guar gum or more (I used xanthan)

1 tsp vanilla

sweetener to taste (I ended up using at least a cup of splenda, I couldn't seem to get it sweet enough)

1 cup butter

1 cup cream cheese (one 8-oz package)

Directions:

Mix water, cream, guar gum, vanilla flavour and sweetener and cook. The cream must be like a pudding. When it is too smooth, add more guar gum. Chill the cream until hand-warm and add the softened butter and cream cheese. Mix in a food processor.

Note: This frosting has the consistency of pudding but it still works, when it chills it firms up and doesn't smear.

Recipe Review Nutrition Info