Life changing, delicious Carrot Cake with cream cheese icing. Gluten and sugar free!

This is the best carrot cake I have ever eaten, and will be making it over and over again. Its gluten and sugar free, and easy to make!

Eating a gluten and sugar free diet does not mean that you are deprived of enjoying delicious cakes and muffins, it just means you have to adapt your grocery list slightly and be willing to spend a bit more. Eating this way is more expensive, but what better investment could you make than providing your body with nutritious food? There is no more satisfying feeling than feasting on a fresh cake, warm out the oven, and knowing that it is healthy and nutritious too. For a long time since going gluten and sugar free, I didn't bother with baking as I felt that often the gluten/sugar free baked products were not nearly as yummy as conventional ones. But after years and years of experimenting with recipes, I have discovered the right combinations of ingredients to use and have created THE most yummiest baked goods - so good that my family can't tell the difference between them and the conventional sugary ones.

I have used xylitol as my sugar substitute as I like the taste of it and its a healthier alternative to normal sugar, and suitable for diabetics. You could substitute the xylitol with honey, maple syrup or coconut sugar, but be aware that alhough these are natural, they do still cause blood sugar levels to spike.

Gluten and sugar free Carrot Cake:

Ingredients:

Cake:

1 1/2 cups Almond Flour

1 cup Cassava Flour

3 cups grated carrots

2 cups Pecan nuts

2 teaspoons baking powder (gluten free)

1 teaspoon vanilla essence

3/4 cup softened butter

3/4 cup xylitol

2 teaspoons cinnamon

Pinch of salt

4 eggs

Icing:

3/4 cup marscapone cream

1/2 cup cream cheese (full fat)

1/4 cup xylitol

1 teaspoon vanilla essence

2 1/2 tablespoons butter (soft)

Pecan nuts to sprinkle on top of icing

Method:

1) Preheat oven to 190 degrees centigrade

2) Grease two medium sized grease pans

3) In a bowl mix together dry ingredients: almond flour, cassava flour, baking powder, salt and cinnamon

4) In another bowl, using an electric mixer, beat together xylitol and butter until creamy

5) Add the eggs to the xylitol and butter and beat well

5) Add bowl of wet ingredients to dry ingredients bowl

6) Stir in the grated carrots and pecan nuts

7) Pour mixture evenly into two round baking pans

8) Cook for 35 mins

Icing:

Mix all ingredients together until smooth and creamy. Set aside.

Once cake is cooked, yet still moist, allow to cool. Once cool, remove from tins and allow to cool completely. Ice both cakes and assemble one on top of other. Sprinkle with some pecan nuts. Enjoy!