HEALTHY GLUTEN FREE SUGAR FREE CARROT CAKE

This Healthy Gluten Free Sugar Free Carrot Cake is SO moist and tender, you'll never know it's oil and butter free and made with Greek yogurt! Perfect for Easter!

Ingredients

For the cake:

·         1 1/4 Cups + 2 Tbsp Coconut flour, sifted (136g)*

·         4 1/2 tsp Cinnamon

·         1 tsp Baking soda

·         1 tsp Baking powder

·         1 tsp Salt

·         1/2 tsp Ground nutmeg

·         9 Large eggs

·         1 Cup + 2 Tbsp Erythritol Sweetener (I used swerve) **

·         1/2 Cup + 2 Tbsp Plain non fat Greek yogurt

·         2 tsp Vanilla extract

·         4 Cups Carrot, grated and lightly packed (392g or about 7 large carrots)

·         3/4 Cup Pecans, diced (85g) *** + additional for garnish (optional)

·         1/2 Cup Unsweetened coconut flakes (27g)

For the frosting:

·         12 Oz Light cream cheese, at room temperature (1.5 bricks)

·         3/4 Cup Plain non fat Greek yogurt

·         3 tsp Vanilla extract

·         1 1/2 Cup Powdered Erythritol Sweetener (I used swerve)

Instructions

For the cake:

1.      Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.

2.    In a medium bowl, stir together the coconut flour, cinnamon, baking soda and powder, salt and nutmeg.

3.    In a separate, large bowl, using an electric hand mixer, beat the eggs, sweetener, Greek yogurt and vanilla until well combined.  Stir in the coconut flour mixture and stir until combined.

4.    …………………………………………….

5.     …………………………………………………….

Full instructions: Click here

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