Deluxe Moist Carrot Cake – Fit for Easter Dinner!

  • 60 mins
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Diabetic Friendly – Gluten Free

Moist Deluxe Version – Full of Flavor – and Good for You!

Carrot Cake MoistIngredients

  • ¼ pound carrots, finely grated
  • 2 eggs
  • ¼ cup nonfat plain yogurt
  • 1 teaspoon vanilla
  • ½ tsp orange zest
  • 2 cups almond flour
  • Granulated sweetener of your choice equivalent to 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3 Tablespoons oil
  • FROSTING:
  • 3 Tablespoons butter, softened
  • 4 ounces cream cheese, softened
  •  Sweetener equal to 1 tsp sugar
  • ½ teaspoon vanilla

Directions:

  1. Beat together eggs, yogurt, oil, vanilla and orange zest in large bowl.
  2. Combine flour, sweetener, baking powder and pumpkin spice in separate bowl.
  3. Add dry ingredients to egg mixture and mix well. Stir in carrots.
  4. Pour mixture into lightly greased8-inch cake pan and bake at 350°F (175°C) for 40 minutes or until toothpick comes out clean. Cool completely.
  5. FROSTING: Combine butter, cream cheese, sweetener and vanilla. Beat until smooth. Spread on cake.

NutInfoCarrot Cake

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