Flourless Carrot Cake

I was sent this recipe from my fellow foodie friend in NYC and instantly feel in love!  Yes, it’s true, a cake without flour and Stevia in place of the sugar (there wasn’t much in the original recipe to begin with) so you can bake a cake and eat it too!  I reworked the nutritional information (while eating my second piece and wondering just how many carbohydrates I was eating) but you can find the original recipe by Martha Rose Shulman here on the NY Times Fitness and Nutrition page.

It’s a good idea to grate the carrots using the fine grater edge so the carrots cook throughly.

Cake for the Candida Diet, Whoohooo!!

Ingredients:

1 1/2 cups (1/2 pound) unsalted toasted almonds or almond meal, toasted

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

2 teaspoons grated lemon zest

4 large eggs

Stevia to taste

1 teaspoon vanilla extract

2 cups finely grated carrots (about 10 ounces)

1/2 cup unsweetened shredded coconut

1. Heat the oven to 350 degrees with a rack in the middle.  Line a 9 inch spring-form pan with parchment.

2. The almonds go in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, Stevia to desired taste and pulse together.  NOTE: I used almond meal and lightly toasted it, same thing!  If you want fine bits of coconut you can add it to the food processor with the almonds.

3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater.  This takes a while, about 10 minutes and it will not get super thick, at least mine didn’t.  Continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula.  This is the desired consistency, I didn’t quite get here and it still came out well. Beat in the vanilla. Add the almond mixture and the carrots and coconut in three alternating additions, and slowly beat or fold in each time.  Taste for sweetness, add more Stevia if necessary while folding in the almonds, carrots and coconut.

4. Scrape the batter into the prepared cake pan. Place in the oven, and bake for 20-35 minutes (you’ll just have to peek in the oven and see how it’s doing) until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring.  Or you can lift it out in the paper like I did.  Allow the cake to cool completely, then wrap tightly in plastic.

Yield: Serves 12.

Advance preparation: This cake is a good keeper if wrapped well. Refrigerate for up to five days.

Nutrition information per slice, makes 12 slices.

Calories: 162    Carbohydrates: 3       Fiber: 3      Protein: 6       Fat: 13

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7 Comments (+add yours?)

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  3. andrea
    Nov 16, 2012 @ 15:49:05

    Any idea how much stevia you used just for a rough estimate so I don’t put too much in. I will be using truvia packets.

    Reply

    • Amy Huebner Health Coach
      Nov 16, 2012 @ 16:45:32

      Hi Andrea, good question, I have not used Truvia packets so it’s hard for me to say how much. Sometimes I use liquid stevia, sometimes powdered concentrate. So, what I usually do is add a conservative amount, say, as much as I would normally use to sweeten a big cup if tea. I mix that in, taste and add more, a little at a time. I usually make the wet batter sweeter than I want and then add in the dry ingredients. Then taste again when you have finished batter. You can always sprinkle a bit more into the finished batter if it’s not quite sweet enough for you. Remember, the carrots add natural sweetness! Hope this is helpful.

      Amy

      Reply

  4. Amy Huebner Health Coach
    Dec 07, 2012 @ 15:37:04

    Awesome, hope it came out just right!

    Reply

  5. Trackback: Carrot Cupcakes | The Candida Diaries

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