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Carrot Cake

Submitted by: Mary on 05/06/2004
2957 views
2.42 avg rating
201 votes
 
 
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Ingredients

CAKE:

1 1/2 C Almond flour
1 T Baking powder
1 1/2 t Baking soda
2 t Cinnamon
1/2 t Salt
1/4 t Nutmeg
1/4 t Allspice
1 1/2 C Brown sugar twin
1/2 C Vegetable oil
3 Eggs
1/4 t Vanilla
1 Large carrot, shredded
3/4 C Chopped walnuts
FROSTING:

8 ounces Cream cheese, softened
1 T Heavy cream
1 t Vanilla
2 C Splenda
1/3 cup chopped pecans

Directions

Preheat oven to 350 degrees.



Sift together almond flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl.



Use an electric mixer to combine brown sugar twin and oil. Add the eggs and vanilla and beat on high speed for about a minute.



Combine the wet mixture with the dry mixture. Mix on low speed until all ingredients are incorporated then crank up the speed and blend on high until batter is smooth.



Add shredded carrot and walnuts, mix by hand. Pour the batter into a 13x9-inch baking pan that has been generously greased with shortening.



Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.



Make the frosting by mixing softened cream cheese, cream, and vanilla in a large bowl with an electric mixer. Add the splenda, one cup at a time, and blend well until frosting is smooth.



When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting.



Cover cake and refrigerate 2 hours before serving.

Servings

12

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

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