Low-carb Carrot Cake

Ahhhhh springtime! This was always my favorite season, because it typically involved an influx of fresh fruits and vegetables from my mom's garden. This year, we were blessed with fresh carrots. I stole a few away to make carrot cake!

I chose to frost the cake with cream cheese frosting that you can find here, but the frosting is up to you! The trick to keeping this cake low-carb is substituting 1/3 of the carrots for zucchini, which is slightly slower in carbs. 

Ingredients:
1 cup erythritol
3/4 cup vegetable oil
2 eggs
1/2 cup flaxseed meal
1/4 cup almond flour
2 tbsp coconut flour
2 tbsp oat fiber
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp All Spice
1 cup shredded carrots
1/2 cup shredded zucchini
2 oz nuts, chopped (I used pecans)

Directions:
Preheat oven to 300 ° F. Beat together the erythritol, vegetable oil, and eggs. In a separate bowl, combine the flaxseed meal, almond and coconut flour, oat fiber, baking soda, salt, cinnamon, nutmeg, and All Spice. Add the wet ingredients until smooth. Fold in the carrots, zucchini, and nuts. Poor into a pan and bake for 50-60 minutes. Allow cake to cool before frosting. ​

This recipe creates approximately 12 servings with the following nutritional information (frosting nutrition in parentheses):

Calories: 208 (118)
Fat: 21.1 grams (12)
Carbs: 5.1 grams (1.4)
Fiber: 3.5 grams (0.4)
Net Carbs: 1.6 grams (1)
Protein: 3.2 grams (.9)