Zucchini-Carrot Cake Recipe - Low Carb & Healthy
Low carb recipe for Zucchini-Carrot Cake which belongs to the Sweets recipe category.
- About 1 cups (170 g) hazelnuts
- 2 eggs cup (120 ml) oil
- cup (120 ml) yogurt
- cup (17 g) Splenda
- cup (65 g) vanilla whey protein powder
- 1 teaspoon baking soda
- teaspoon salt
- 1 teaspoons cinnamon
- teaspoon nutmeg
- cup (45 g) shredded zucchini
- cup (30 g) shredded carrot
Preheat the oven to 350F (180C, or gas mark 4).
In a food processor with the S-blade in place, use the pulse control to grind the hazelnuts to a mealy consistency.
(You want 1 cups of ground hazelnuts when you're done, and for some inexplicable reason they seem to actually grow a little rather than shrink a little when you grind them.
) Set the ground hazelnuts aside.
In a large mixing bowl, whisk the eggs until well blended.
Add the oil, yogurt, ground hazelnuts, Splenda, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition.
(It's especially important that the baking soda be well distributed through the mixture.
) Add the zucchini and carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it.
(If you sprayed your pan ahead of time, give it another shot just before adding the batter.
And don't expect the batter to fill the pan to the rim; it fills my bundt pan about halfway.
) Bake for 45 minutes and turn out gently onto a wire rack to cool.
8 generous servings
Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein. This doesn't need a darned thing?it's simply delicious exactly the way it is. If you wish to gild the lily, however, you could top it with whipped topping, pumpkin cream, or cream cheese frosting. This cake, by the way, makes a fabulous breakfast, and since it's loaded with protein and good fats, it should keep you going all morning.