Directions

Preheat oven to 350ºF.

Grease a 10″ springform pan.

Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.

Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture. Set aside.

Using hand mixer, combine cream cheese filling ingredients.

Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.

Bake for 1 hour. Please note, cake will be moist.

Allow to cool, then refrigerate overnight.

 Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Carrot Cake with Cream Cheese Filling

  

October 13, 2016

Presenting a sugar free deliciously moist and flavorful layer cake filled with carrots and warm spices and finished with tangy cream cheese frosting.  A beautiful dessert for Thanksgiving or any fall occasion. Deelish!

  • Prep: 45 mins
  • Cook: 1 hr
  • Yields: 12 slices

Ingredients

For Cake Base:

2 cups almond flour

1/4 cup coconut flour

1/4 cup ground golden flax

1/2 cup Steviva Blend (or sweetener equal to 1 cup sugar)

2 tsp baking powder

1 tbsp vanilla extract

5 eggs, separated

1/4 cup grapeseed oil

3 cups grated carrot

1/2 cup almond milk (or milk of choice)

1/2 cup shredded, unsweetened coconut

1 cup chopped walnuts

1 pinch sea salt

For Cream Cheese Filling:

1 -(8 oz) package of cream cheese. softened

1/4 cup Steviva Blend Fine Powder (Equivalent to 1/2 cup icing sugar)

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Nutrition Facts

Serving Size1 slice
Calories140
Sodium112 mg
Potassium0 mg
Protein3 g
Cholesterol23 mg
Sugar2 g
Total Fat12 g
Saturated Fat3 g
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Total Carbohydrates10 g
Dietary Fiber4.6 g


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