Mini Carrot Cake Slices

Prep Time
10 mins.
Cook Time
35 mins.
Inactive Time
20 mins. (cool down)
Yield
32
Recipe by: Erica Fitzgerald @ketobydesign

Low Carb Carrot shaped Carrot Cakes - Can be a handheld treat or served as individual slices

Make This Recipe

Ingredients

Cake Ingredients (Makes 32 "carrots"):

1 cup of brown sugar substitute

1 cup of avocado oil

16 oz Eggland's Best 100% Egg Whites

1 tsp vanilla extract

1 cup of coconut flour (125g)

½ cup of almond flour (57g)

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ cup of pecans, roasted

3 large carrots grated, shredded (190 grams)

Frosting Ingredients:

8 oz cream cheese, softened

1 cup of powdered sugar substitute

1 tsp of vanilla

2 Tbsp heavy cream

Food Coloring

*Cilantro for garnish

Preparation

  1. Preheat oven to 350°F
  2. Whisk the brown sugar substitute, oil, Eggland's Best 100% Egg Whites and vanilla together in a large bowl. Mix until combined.
  3. In a separate bowl, whisk the flours, baking powder, salt, cinnamon, and nutmeg together.
  4. Pour the wet ingredients into the dry ingredients and mix together until combined.
  5. Next, gently fold in the carrots and pecans.
  6. Add cake batter to two prepared, square 8x8 cake pans
  7. Bake for 35 minutes.
  8. When cooled, slice square cakes down the center and then into triangles
  9. To make the frosting, combine cream cheese, powdered sugar substitute, vanilla and heavy cream using a hand mixer.
  10. Dye Orange before adding to a piping bag.
  11. Pipe frosting and add cilantro stalks to the wide end of the cake slices to look like real carrots. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 32
Calories 137
Fat 11.9g
Saturated Fat 3g
Cholesterol 9mg
Sodium 84mg
Carbohydrates 4.4g
Dietary Fiber 2.2g
Protein 2.9g