Carrot Cake with Cream Cheese FillingReport Violation
2 cups almond flour
1/4 cup coconut flour
1/4 cup ground golden flax
1/2 cup steviva blend (or sweetener equal to 1 cup sugar)
2 tsp baking powder
1 tbsp vanilla extract
5 eggs, separated
1/4 cup grapeseed oil
3 cups grated carrot
1/2 cup almond milk (or milk of choice)
1/2 cup shredded, unsweetened coconut
1 cup chopped walnuts
pinch of sea salt
Cream Cheese filling
8 oz package of cream cheese. softened
1/4 cup steviva (powdered)* (1/2 cup icing sugar)
*measure the steviva before powdering in a nut or coffee grinder
Preheat oven to 350 degrees.
Grease a 10″ springform pan.
Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.
Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture.
Using hand mixer, combine cream cheese filling ingredients.
Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.
Bake for 1 hour. Cake will be moist.
Allow to cool, then refrigerate overnight.
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 384.1
- Total Fat: 32.8 g
- Cholesterol: 116.4 mg
- Sodium: 217.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 5.7 g
- Protein: 11.2 g