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Carrot Zucchini Cake
A low carb tasty alternative to carrot cake.
1 1/3 <span class="measurestring" title="cup, fluid (yields 2 cups whipped)">cups fluid</span> heavy cream
4 large eggs
2 tsps ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 tsps vanilla extract
3/4 cup extra light olive oil
1/2 wedge yields lemon juice
1 cup crushed, sliced, or chunks pineapple
1 cup grated carrots
1 cup chopped zucchini, shredded
8 oz coconut, unsweetened
4 tbsps ground flax meal
1 cup walnut flour
1 cup stirred almond flour
2 tsps baking soda
1 oz xanthan gum
6 oz splenda
Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
Allow to cool at least 20 minutes before serving.
Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.
in 1 serving of Carrot Zucchini Cake.
, 24% carbs, 7% protein.
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