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DRY INGREDIENTS

Ground Raw Sunflower Seeds = 240 g / 2 cups (The raw sunflower seeds must be ground until a finer texture. Refer to this video on how to grind the sunflower seeds - https://youtu.be/9lPoLjyArR4)

Baking powder = 12 g / 3 tsp

Salt = 4 g / 1 tsp

Monk fruit = 70 g / 5 3/5 tbsp

Ground cinnamon = 5 g / 2 tsp

Ground allspice = 4 g / 2 tsp

Grated carrots = 86 g / 3/4 cup (Plus a bit more for garnishing - optional)

Roasted & chopped walnuts = 60 g / 1/2 cup (For nut free option, omit this or replace with roasted seeds)

WET INGREDIENTS

Eggs = 3 large whole eggs (173 g) (See below for eggless option)

Coconut oil = 40 g / 2.7 tbsp (OR any keto friendly oil including melted butter)

Whipping cream = 80 g / 5 1/2 tbsp (OR Coconut cream, yogurt or sour cream)

EGGLESS VERSION

1.  You can replace the eggs with 3 flax eggs - In a bowl, mix together 21 g / 3 tbsp of ground flaxseeds or flax meal + 135 ml / 9 tbsp of        water. Let it rest until thickened before using.

2.   You can see the pictures of this eggless version in my YouTube community post on 24 June 2022.

3.   I used an 8-inch square pan and even though the batter is much lower in height, but it still took 50 minutes to cook at the same temperature of 340F or 170C. Hence, I suggest that you use a bigger pan otherwise, it will be quite hard to cook through if using a 6-inch pan.

4.  The texture is softer, stickier and a little fragile but tastes just as good.

INGREDIENTS FOR CREAM CHEESE FROSTING

Softened cream cheese = 225 g / 8 oz / 16 tbsp (I used Philadelphia original cream cheese)

Allulose powdered sweetener = 50 g / 7 tbsp (You can also use any other keto friendly powdered sweetener. However, allulose will not taste grainy when chilled. I just grind the sweetener until powdery before using.)

Lemon zest = zest from 1 lemon (optional)

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and mix until well combined. The batter is quite thick.

5.  Transfer the batter into a 6 inch (15 cm) pan with a removable bottom. Grease and line the pan with parchment paper. Spread evenly.

6.  Bake for 50 to 60 minutes or until a wooden skewer comes out clean.

7.  Cool completely.

8.  Before frosting, trim off the uneven top of the cake.

9.  Scoop the cream cheese frosting onto the top and side of cake. Spread evenly.

10.  Sprinkle with grated carrots on the edge of the cake and top with chopped and roasted walnuts.

DIRECTIONS FOR CREAM CHEESE FROSTING

1.  In a bowl, mix the softened cream cheese with a spatula until creamy.

2.  Add the powdered sweetener and mix until smooth and creamy.

3.  Add the lemon zest (if using) and mix to combine.

4.  Chill until needed.

[Total servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 4.5 g

Dietary Fiber = 2 g

Net Carb = 2.5 g

Calories = 280

Total Fat = 26.5 g

Protein = 7.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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