Carrot Cake

This classic low carb carrot cake with cream cheese icing is a fabulous treat with your morning coffee or as a dessert.

A complete adaption from a standard old faithful Carrot Cake recipe.

  1. Preheat the oven to 180C and prep a baking tin.
  2. FOR THE CAKE: Combine all the dry ingredients except the xylitol. Combine all the wet ingredients in a separate bowl and add the xylitol. Add the carrots and the nuts into the wet mixture. Mix the wet and the dry mixture together. Pour the mixture into the tin and bake for +- 18 minutes. All mixing should be done with a spoon, not a mixer.
  3. FOR THE FROSTING: Add the xylitol to a tiny amount of hot water to melt it. Combine all the frosting ingredients in a food processor or mixer and mix until smooth.