Low Carb Carrot Cake with Chocolate Frosting

THE low carb carrot cake In addition to being delicious, it provides us with a healthy dietary base, as we will be eating real food. See below some of the nutrients of this wonderful food: low carb recipe that we will prepare for our breakfast or snack: carrots are considered a highly nutritious food because they contain excellent amounts of vitamin A (β-carotene), which is a very important vitamin for humans.

This vitamin is effective in fighting free radicals, as it acts as an antioxidant, and also protects vision, preventing the onset of diseases such as night blindness and xerophthalmia. A deficiency in it contributes to dry and rough skin, cracked lips, headaches, bone pain and even joint pain. In addition to being rich in vitamin A, carrots also contain good doses of vitamin C, K, minerals such as potassium, dietary fiber and are a low-calorie food (100g provide about 50 kcal).

Low carb carrot cake | Ingredients

2 raw carrots, peeled

½ cup olive oil

4 eggs

2 cups almond flour (or coconut flour)

2 tablespoons of culinary sweetener

1 tablespoon of baking powder

Ingredients for the chocolate sauce:

200ml coconut milk

1 tablespoon cocoa powder

2 tablespoons of culinary sweetener

Low carb carrot cake | How to make

In a blender, place the carrots, olive oil and eggs. Blend for 5 minutes until you get a kind of carrot cream.

In a bowl, mix the almond flour, culinary sweetener and baking powder. Pour in the carrot cream and mix into the dry ingredients.

Arrange the cake batter in a greased and floured pan.

Bake in a preheated medium oven for 40 minutes.

In a small bowl, mix the coconut milk, cocoa powder and sweetener.

Microwave for 2 minutes, 30 second intervals to avoid spilling.

After unmolding the cake, cover it with chocolate syrup and sprinkle with almond flour (optional).

Serve or store in the refrigerator for 5 days.