The Pioneer Woman Tasty Kitchen
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Gluten-Free Carrot Cake (Sugar-Free, Low Carb)

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Level: Intermediate

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Description

A healthy, low carb recipe you can enjoy having without the guilt.

Ingredients

  • FOR THE BASE:
  • 3  Carrots, Grated
  • 3  Eggs, Separated
  • ⅞ cups Millet Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 ounce, weight Ground Almonds
  • 1 ounce, weight Ground Flaxseed
  • 3 Tablespoons Coconut Oil
  • FOR THE FROSTING:
  • 8-⅞ ounces, weight Mascarpone
  • ½ cups Orange Juice
  • Chopped Nuts Or Fresh Fruit, For Garnish (optional)

Preparation

Preheat oven to 180ºC (356°F).

In a medium bowl, whisk egg whites until stiff peaks form. While whisking, add yolks one at a time

In a bowl, mix dry ingredients: millet flour, baking powder, cinnamon, flaxseed and ground almonds. Add grated carrots and mix well.

Slowly add dry mixture and coconut oil to the whisked eggs and fold in carefully.

Line an 8-inch cake pan with baking paper. Pour mixture into pan and bake for 30 minutes.

Whilst cake base is baking, prepare the frosting. Beat mascarpone and orange juice until smooth and combined.

When cake base has cooled, evenly spread frosting on top. Decorate with nuts or pieces of fresh fruit, if desired (I garnished it with ground almonds).

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