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 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp 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 oz. cream cheese

  • 5 TBSP butter

  • 1 tsp vanilla

  • 1 tsp 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 354
Total Fat 30g
Sodium 279mg
Carbohydrates 13g
Dietary Fiber 5g
Sugars 4g
Protein 9g

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