Low carb carrot cake with cream cheese icing
Rated 5.0 stars by 1 users
Category
Cake
Servings
16
Prep Time
35 minutes
Cook Time
20 minutes
This low carb carrot cake is so easy to make and super healthy. There is no sugar in the Na-Na Bread mix, so we have used a little bit of maple syrup and some freshly squeezed orange juice for all-natural sweetness. The low carb icing is made with cream cheese (lactose free for low FODMAP), butter, and a little bit of icing sugar - if you can't afford the extra 2g of carb you can leave out or reduce the icing sugar or alternatively use a sugar-free version!
Ingredients
-
1 x YOMO Na-Na Bread Mix
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2 cups (250g) grated carrot
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Zest of 1 orange + ½ cup (125g) orange juice
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2/3 cup (153g) olive oil
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2 x 20ml tbsp (51g) maple syrup
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1 egg
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1 tsp (2g) ground ginger
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125g cream cheese or lactose free cream cheese for low FODMAP
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125g butter
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1 tsp lemon zest + 3 x 20ml tbsp (60g) lemon juice
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2 x 20ml tbsp (24g) icing sugar
For the cake:
For the cream cheese icing:
Directions
For the cake:
Pre-heat oven to 180 degrees Celsius.
Grease and line a 20cm x 20cm square baking tin.
Combine all cake ingredients in a bowl and mix well with a spatula.
Scrape mixture into prepared tin and smooth it out on top.
Bake for ~35min and test with a skewer.
Allow cake to cool on a wire rack.
For the cream cheese icing:
Mix all ingredients in a bowl and beat with an electric mixer.
Wait until cake is completely cool.
Pipe or spread icing onto the cake.
Enjoy!!
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