Flax Carrot Cake

     While on any type of low-carb eating program, the requirement to eliminate all cakes is a challenge.  It is also a challenge to get enough fiber on these programs.  This delicious cake solves both issues.  It has almost no carbs and massive amounts of fiber.

Carrot Cake Ingredients:

    * 2 cups flax seed meal
    * 2 Grated Carrots
    * 1 Tablespoon baking powder
    * 1 tsp salt
    * 1 tsp. Cinnamon
    * 1 tsp, Nutmeg
    * 1 tsp. Vanilla extract
    * ¾ cup Dr Dave’s Double Sugar
    * 5 beaten eggs
    * ¾ cup coconut milk
    * 1/2 cup ghee
    * 2 tsp. Glucomannan Powder (optional?)
    * ¼ cup Molasses

Preheat oven to 350 F.
Grease a 9X13 cake pan with coconut oil

1) Mix dry ingredients well – grate carrot over top of them.  Whisk together the eggs, coconut milk, Molasses, and vanilla in a separate bowl.  Measure out ghee.

2) Add eggs and ghee to the dry ingredients, and mix well.

3) Pour batter into pan and spread evenly.

4) Bake for about 30 minutes, until it springs back when you touch the top and/or is visibly browning.

5) Cool, and while cooling prepare “frosting”.  The cake will need to be cool before putting the frosting on it.

    I prefer to grind my flaxseed just before I use it.  The omega 3 oils inside the flax are fragile and will go rancid easily.  I was guessing on how many carrots to use, and I suspect that I could have used more.  If you like nuts in your carrot cake please feel free to add them.  You could even substitute half the flax meal with almond flour, or perhaps use more ghee for a moister cake.  If you like a thicker cake than use a smaller pan and bake a little longer.  Enjoy.