1 cup unblanched almond flour (3 1/8 ounces or 92 grams)
1 cup finely ground unsweetened coconut (3 1/8 ouces or 92 grams) *
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon xanthan gum
1 cup granular Splenda or equivalent liquid Splenda
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract, optional
2 tablespoons oil
1 teaspoon blackstrap molasses
1/4 cup heavy cream
4 ounces carrot, finely grated (about 1 large carrot or 1 cup loosely packed after grating)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Put everything except the frosting ingredients in a medium mixing bowl and beat well with an electric mixer until you have a very thick batter. Spread in a greased 8 1/2 x 6 1/2″ baking pan. Bake at 350º for 25-30 minutes. The cake is done when it no longer feels spongy when you lightly press it in the center. Cool completely before frosting. Store the frosted cake in the refrigerator.
Beat the frosting ingredients in a small mixing bowl with an electric mixer until fluffy. Spread over the cooled cake.
Makes 6-8 servings
Can be frozen
* Do NOT use commercial coconut flour in this cake. The results won’t be the same. I grind my coconut in a coffee grinder.
TIP: I made my frosting first so that I wouldn’t have to wash the beaters after making the cake batter. Keep the frosting in the refrigerator while making the cake. You may need to set the frosting out for a little while to soften it up before spreading it on the cake.
With granular Splenda:
Per 1/6 Recipe: 639 Calories; 60g Fat; 10g Protein; 17.5g Carbohydrate; 5g Dietary Fiber; 12.5g Net Carbs
Per 1/8 Recipe: 479 Calories; 45g Fat; 8g Protein; 13.5g Carbohydrate; 4g Dietary Fiber; 9.5g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 615 Calories; 60g Fat; 10g Protein; 11.5g Carbohydrate; 5g Dietary Fiber; 6.5g Net Carbs
Per 1/8 Recipe: 461 Calories; 45g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs