Sugar Free Carrot Cake
Gluten free, wheat free, dairy free, sugar free
6 egg whites
1 cup apple juice concentrate (stevia based if poss)
2/3 cup Macadamia oil
1/4 cup water
3 cup Macadamia flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/4 tsp nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Icing
2 cups Raw Macadamias(Soaked in water over night)
Zest and Juice of 2 lemons
1/3 cup coconut flesh (Raw)
1 tsp Stevia liquid
1) Preheat oven to 175 C. Stir together egg, apple juice concentrate, oil, and water. Set aside.
2) Sift together dry ingredients. Meanwhile, grate carrots, and spray 2 round 9″ cake pans with non-stick pan spray.
3) Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25-30 minutes.
4) Reduce heat to 150 degrees for 8-12 more minutes. Serve cooled or refrigerated with macadamia frosting.
To make frosting, blend all ingredients together to form smooth paste.
From the boys at Cathedral Cove Naturals