Carrot Bundt Cake

By Nikki Sheriff

Using almond flour, coconut flour, coconut oil, and artificial sweeteners, this carrot bundt cake is not only delicious, but nutritious.

Carrot Bundt Cake
Ingredients
  • 2 cups almond flour

  • 3/4 cup coconut flour

  • 4 teaspoons baking powder

  • 1 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1/2 tsp allspice

  • 1/2 nutmeg

  • 1/4 tsp salt

  • 7 eggs

  • 1 1/4 cups sugar substitute

  • 1/2 cup coconut oil

  • 1 1/4 cup milk

  • 1 lb. carrots, shredded

  • 8 ounces cream cheese

  • 5 tablespoons butter

  • 1 teaspoon vanilla

  • 1 teaspoon liquid stevia

Directions
  1. Preheat the oven to 350 degrees F.

  2. Grease a bundt pan well and set aside.

  3. Mix the flours, powder, soda, cinnamon, allspice, nutmeg, and salt.

  4. Add the eggs, sugar substitute, coconut oil, and milk. Stir in the carrots.

  5. Pour into prepared pan. Bake for 50 minutes.

  6. Remove from oven and let cool completely in the pan.

  7. Beat softened cream cheese and butter. Add vanilla and stevia. Spread over the cooled cake.


Nutritional Facts

Servings
14
For 1/14 of the cake
Calories - 404
Total Fat - 34g
Saturated Fat - 17g
Sodium - 397mg
Carbohydrates - 17g
Dietary Fiber - 6g
Sugars - 5g
Protein - 11g

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