Ingredients:
For the cake:
- 70g/ ¾ cup Almond Flour
- 30g/ 2 tbsp Erythritol or another zero-calorie sweetener (adjust to taste)
- 5g/ 2 tsp Cinnamon Powder
- 2g/ 1 tsp Mixed Spice/All Spice
- 4g/ 1 tsp Baking Powder
- 80g/ ½ cup Carrot, grated
- 1 large Egg (room temperature)
- 30g/ 2 tbsp Unsweetened Applesauce (as a substitute for melted butter)
- 16g/ 1 tbsp Unsweetened Almond Milk (as a substitute for heavy cream)
- 18g/ 2 tbsp Walnuts, finely chopped
For the frosting:
- 40g/ 2 tbsp Light Cream Cheese (room temperature)
- 1 tbsp Zero-Calorie Sweetener (or to taste)
- 1/2 tsp Vanilla Extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a small cake pan with parchment paper.
- In a mixing bowl, combine almond flour, erythritol (or sweetener of choice), cinnamon powder, mixed spice, and baking powder. Mix well.
- In a separate bowl, whisk the egg until it’s well beaten. Then, add the grated carrots, unsweetened applesauce, and unsweetened almond milk. Mix until well combined.
- Gradually add the wet mixture to the dry mixture and mix until you have a smooth batter. Stir in the finely chopped walnuts.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a small bowl, mix together the light cream cheese, zero-calorie sweetener, and vanilla extract until you have a smooth, creamy frosting.
- Allow the cake to cool completely in the pan.
- Once the cake has cooled, spread the cream cheese frosting on top.
- Cut the cake into portions and enjoy your Weight Watchers-friendly carrot cake!
