A moist, slightly spicy carrot pound cake with a splash of rum for extra flavor. The cream cheese icing is optional - but delicious (see nutrition info for cake without frosting in notes). Best of all it's gluten free, low in carbs, and will tame that sweet tooth fast.
Course Dessert
Cuisine American - low -carb
Keyword cake
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 16servings
Calories 257kcal
Author Katherine Peters
Ingredients
1 1/2cupsCoconut Flour
1/2cupAlmond Flour
1 tspbaking powder
1teaspoonof Xanthan gumoptional
1tspsalt
1/2tspcloves
1 1/2teaspoonsroasted cinnamon
1/4teaspoonchipotle powder
1/4cupwhite rum
1/2cupunsalted butterroom temperature
1/2cupcoconut oil
1 1/2cupsXylitolground in the blender
3eggs
2tspvanilla or 1 teaspoon vanilla and 1 teaspoon pineapple flavor
1/2cupchopped pecans or walnutsreserve 1 tablespoon for garnish.
2cupgrated carrots
Frosting
8ouncescream cheeseroom temperature.
2tablespoonssour cream
2tablespoonsheavy creamor as needed
1/2cupXylitolpowdered in the blender
2teaspoonsof vanillaor a tablespoon of white rum
Instructions
Preheat the oven to 325F.
Grease a loaf pan, line with waxed paper, grease the waxed paper.
Mix the coconut flour, almond flour, baking powder, salt, cloves, roasted cinnamon. and chipotle. Set aside.
Beat the coconut oil, butter, and Xylitol together until well mixed. If your kitchen is hot it may look curdled.
Beat in the eggs, one at a time, beating well after each.
Add the flavoring.
Add the coconut flour mixture and the rum, alternating. Start, and end, with the coconut flour mixture.
Beat well for a minute until the batter is well blended.
Stir in the carrots and pecans or walnuts.
Spoon batter into the prepared loaf pan.
Bake att 325F for 60 to 75 minutes or until cake tests done, a toothpick comes out with just a few crumbs sticking to it.
Let cool for 15 minutes, remove from pan, pull off the waxed paper (gently!) and finish cooling.
Frosting
Beat the cream cheese and sour cream together with the powdered Xylitol.
Stir in your flavoring.
Add a tablespoon or two of cream and beat until fluffy.
Spread on top of cooled cake.
Sprinkle the reserved nuts on top.
Store, well wrapped, in the refrigerator.
This cake is a little crumbly. I suggest you cut it in 8 thick slices and cut those slices in half for 16 servings.
Notes
Nutrition Info Without Frosting: Calories-260, Carbs-7.3, Fat-20.0