Low carb food processor carrot cake

So quick and easy!

Preparation time : 40 min Servings : 8
Ingredients
  • 3 large carrots - grated
  • 1 banana - mashed
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup pecan nuts
  • ICING:
  • 1 tub cream cheese
  • 2 Tbs butter - softened
Method

Preheat oven to 180°C. Grease a loaf tin with butter or cooking spray and set aside.

Place all the ingredients in the food processor and blend for about 10 seconds on high speed.

Pour the batter into the loaf tin and bake for 30 minutes uncovered. Place a piece of tinfoil on top and bake for a further 10 - minutes or until a skewer comes out clean when cake is pierced.

Allow to cool completely before icing.

To make the icing: whip the butter, cream cheese and xylitol together. Adjust the amount of xylitol to your liking.

Spread the icing on the cake and sprinkle with a dusting of cinnamon to finish.

ALSO TRY:

Naked chocolate mousse with hazelnut dust

Low carb shortbread cookies

WATCH: Low carb coconut bliss balls