INGREDIENTS:
For Cake:
-2 Cups of Almond Flour (Or Oat Flour)
-2 tsp cinnamon
-1/2 tsp pumpkin pie spice OR All spice
-3/4 cup Splenda
-1 tsp Salt
-3/4 Cups Chopped Walnuts
-1-2 cups shredded carrots
-1 1/2 Cups Pureed Carrots (3 4 oz jars baby food) OR Unsweetened Applesauce
-6 Egg whites
-1/2 Tsp baking soda
For Cream Icing:
-1 cup non fat cream cheese
-1 cup splenda
-1 tsp vanilla extract
Directions:
-Pre-heat oven to 350 degrees.
-Spray a cake pan with non stick spray.
-In a large bowl combine the Almond Flour, Walnuts, Grated Carrots, Pumpkin Pie Spice, Cinnamon, and Salt. In a separate bowl, combine the Egg whites, 3/4 cups Splenda and Applesauce or Carrot puree. Slowly add the wet ingredients to the dry ingredients.
-Bake at 350 degrees for 50 minutes or until a knife inserted in the center comes out clean!
While Cake is baking, in medium size bowl, use hand mixer or hand mix cream cheese, remaining Splenda and vanilla extract. Place in refrigerator until ready to frost cake.
Once carrot cake has cooled, frost cake with frosting, as thick or thin as desired. Enjoy!