Do not judge me please, but despite my total commitment to low-carbing and my conviction to never go back to wheat, I do miss some favourite treats. Cake is one thing I miss - not pasta or bread, just cake. Ever since we discovered "Crave Cakes" via Jackson's Food Market in Bryanston, I've realized that life as a low-carber is not necessarily the same thing as life without cake! But I know one has to be careful of the slipper slope of eating sweet stuff. The sweet addiction can easily creep back into one's life.
We are precariously close to Comrades 2015, and running mileage every week that can however justify a bit of high calories. So, I've poke around in my favourite recipes and reverse engineered a carrot cake recipe and I am sharing my success! It was divine.
Banting (LC) Carrot Cake
Reverse engineered by Isabel
Ingredients:
200ml Macadamia oil
200-300ml Erythritol[1]
Flour requirement (total volume 375ml)[2]:
250 ml almond flour
75 ml coconut flour
50 ml flaxseed flour
500 ml grated carrots (about 4-5 medium carrots)
200 ml finely chopped pecan nuts
15 ml baking powder
6 ml bicarbonate of soda
15 ml ground cinnamon
7.5 ml ginger
2 ml salt
3 large eggs, beaten
Cream cheese icing:
1 ½ packs of full fat cream cheese, room temperature
60 ml Erythritol
Few drops of vanilla
10-12 whole pecans for decoration
Method
Pre-heat oven to 170-180°C
Beat together the oil and sweetener. Mix dry ingredients and add half
to the sugar-oil mixture and mix well. Add the remaining dry ingredients,
alternately with the beaten eggs.
Add grated carrots and chopped nuts and mix well.
Spoon the mixture into a loose-bottomed tin (20-23cm). With this recipe
I recommend using baking paper to line the tin bottom and sides. It works like
a charm. Bake for about 50 minutes, I check from 35 minutes as baking time
varies depending on oven type. Allow to cool and whip the cream cheese until
fluffy, adding in the sweetener and vanilla. Pipe or spread to decorate. Enjoy!
