Low carb carrot cake
- 150 g bananas
- 2 Tbs organic orange juice
- 5 extra-large eggs
- 250 g unsalted butter - room temperature
- 4 tsp xylitol
- 1 vanilla pod - seeds scraped
- 2 cup grated carrot
- 1 cup chopped walnuts
- 1/2 cup desiccated coconut
- 1 cup coconut flour
- 1/2 cup flaxseed powder
- 1 Tbs baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp non-irradiated ginger powder
- 350 g full-fat cream cheese
- 5 tsp erythritol powder
- grated rind of 1 orange
- 1/4 cup orange juice
- 1/2 tsp organic vanilla essence
- 1 tsp lemon juice
- 1/2 tsp grated fresh ginger
Place the bananas and orange juice in a blender and blend until smooth.
In a mixing bowl, beat the eggs, softened butter, xylitol and vanilla seeds together. Add the grated carrot, walnuts and desiccated coconut, and then mix in the coconut flour, flaxseed powder and baking powder. Add the banana purée and spices and mix well with a spatula.
Bake in a greased 25-cm round cake tin or a loaf tin at 180 C for 35 minutes or until firm to the touch. A knife inserted into the centre of the cake should come out clean. Turn out onto a wire rack to cool.
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To make the frosting, simply place all the ingredients in a mixing bowl and whisk with an electric whisk until nice and smooth. It is not supposed to be overly sweet, but should rather have a good balance between sweet and tart.
Frost the cake.
This is an extract from Tasty WasteNOTs by Sally-Ann Creed and Jason Whitehead, published by Human & Rousseau and retailing for R320.00.