Carrot Cake (LC/GF/DF) & Update

Happy Tuesday to you all! I trust you all had a great Easter weekend with your family and friends!

I realize I didn’t give an update last week, there has been a positive turn with my health. Last week I checked my right breast for any signs of lingering blood and all is clear! Five weeks of eating clean, taking supplements, laying off dairy, gluten, and carbs as much as possible have really helped! This is why I’m thinking that my issue was a hormone imbalanace, which goes hand in hand in my PCOS. It’s amazing what a change in lifestyle can do!

Going low carb has not been easy for me, especially when the majority of recipes call for butter, cheese, sour cream, cream cheese, and heavy cream. All of those I used to use in great abundance, especially the cheese and butter!! Learning to go without has been difficult but worth it! Last week I lost another four pounds for a grand total of 21.9 pounds, I’m extremely pleased and shocked that in just five weeks I could lose that much. This has all been due to a change in what I’m eating, I plan to start exercising once I lose some more weight. My track record with exercising isn’t too good, I usually wind up injuring myself, which leads to months of recovery, depression, and undoing all my progress by eating all the wrong foods again. It’s what I’ve done for four years now, so this time HAS to be different. Easing into exercise, even at a snail pace, is the only way I can ensure I don’t overdo anything. And out of the rabbit hole now, lol sorry! Back on topic…

Low carb food options are even harder to come by when you HAVE to exclude gluten and dairy. One of the ways I’ve been able to manage without dairy is to use raw organic cold pressed coconut oil. It lacks the coconut smell and taste which allows me to use it for everything from cooking my morning eggs to baked goods. It measures the same as butter(eg. 1/2 c melted butter can be replaced with 1/2 c melted coconut oil) and I have used it in my baked goods with great success! And one such recipe was the carrot cake I make for Easter!

   (Voila!!! This is a crazy easy recipe and thankfully it doesn’t take everything in the kitchen to make it. I do have some slight adjustments I plan to make the next time I make this, such as reducing the amount of carrots and nuts. The original recipe is found at Ditch the Carbs site, and below I have copied here.)

INGREDIENTS

Low Carb Carrot Cake

3 cups grated carrot

5 eggs

200g / 7 oz butter melted

3 tbsp granulated stevia or sweetener of choice to taste

1 Β½ cups ground almonds/ almond flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice

Β½ cup chopped walnuts (optional)

2 tsp vanilla essence

Β½ cup shredded unsweetened coconut

Cream Cheese Frosting

200g cream cheese

1-2 tbs granulated stevia, or sweetener of choice, to taste

INSTRUCTIONS

Low Carb Carrot Cake

Beat eggs, melted butter, stevia, and vanilla together.

Add grated carrot, walnuts, and coconut then mix ground almonds, spices and baking powder.

Pour into a greased and lined tin. Bake at 180C/350F for 30 minutes or until a fork pushed in, comes out clean.

Cream Cheese Frosting

Warm the cream cheese in the microwave for 20 seconds to soften it.

Stir in 1-2 tbs stevia or sweetener of choice.

You could also add some lemon zest to give it more flavour. This would add a small number of carbs.

Cover with cream cheese frosting.

NOTES

I used an 8 inch/ 20 cm cake tin.

NUTRITION INFORMATION

Serving size: 1 slice iced Calories: 321 Fat: 31.6g Carbohydrates: 5.8g Sugar: 2.9g Fibre: 2g Protein: 5.7g

Yes, this is a dense cake with a tremendous amount of flavor! It was so nice to be able to enjoy one of my favorite cakes without all the guilt. With that said, I did make a couple of changes to the recipe in order to make it dairy free and to make up for the lack of mixed spice(which I’m sure pumpkin pie spice could work also). 

I swapped out the butter and used melted coconut oil instead, very easy adjustment, and in place of the mixed spice I added 1/8 tsp each of ground nutmeg and ground cloves. Both enhanced the cinnamon flavor beautifully! I did make the cream cheese frosting, but chose to not add it on top of the cake. I left that as an option for my family to add to their own pieces. 

For myself, I made a whipped coconut cream, very easy and can’t remember where I saw this idea. If I run across it I’ll be sure to update this post. All you do, is the night before you make this, place a can of unsweetened full fat coconut milk in the refrigerator. Do not shake it up before doing so. What you are wanting to do is chill the separated fat from the coconut water that is on the bottom. The next day, open the can and scoop out just the chilled coconut fat into a small bowl(the leftover water can be used in low carb smoothies, in soups, and sauces, or you can just drink it straight), sweeten with a couple packets of stevia, a dash of cinnamon, and about one teaspoon of vanilla extract(or any extract flavor you like). Use a handmixer and whip the contents for 30-40 seconds, or until all the lumps are gone. And then enjoy! 

I wish I had known about the whipped coconut cream sooner, it’s also delicious in coffee! It doesn’t have the staying power of whipped cream, but hey the yummy cinnamon flavor is still there and it fills my coffee with healthy fat goodness!  What more could a low carb gal ask for?! Pizza smothered in cheese…but I won’t go there. πŸ˜’

Hope you all enjoy this recipe, please leave your reviews over at Ditch the Carbs for the cake recipe and I look forward to sharing more of my health journey with you all later and hope everyone has a very blessed day!

YAY!!!

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10 thoughts on “Carrot Cake (LC/GF/DF) & Update

  1. Your recipe looks so amazing! I am a huge coconut milk lover and your recipe is such a wonderful use of that. So glad I have some coconut milk in the fridge right now – I can’t wait to try your recipe soon! Thanks for sharing. Also, your photography is gorgeous. πŸ™‚

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