I have tried various LC recipes for Carrot Cake, none of which were terribily succesful, so I invented my own. After several trial runs, this is the finished article. I use sunflower seed in the recipe; you can substitute ground almond if you prefer.

LC Carrot Cake

Ingredients:

25g whey protein powder (vanilla or plain)
50g sunflower seeds
35g flax seeds
75g dessicated coconut (or coconut flour)
1.5 heaped tsp mixed spice
1/4 tsp powdered ginger
1/2 tsp lo-salt
1 tsp baking powder
1/4 tsp baking soda
35g butter
2 Tbs hot water
1 tsp orange oil
1/2 tsp vanilla essence (can omit if using vanilla whey)
20 sweetener tabs or equivalent
3 large eggs
35g walnuts
15g sultanas
150g grated carrot

Cake pan 8" diameter, buttered.
Pre heat oven to 160C or 325F

Grind the sunflower and flax seeds to a fine flour. Grind the dessicated coconut to make it finer. Mix the nut flours with the whey, salt, spices, and raising agents in a large bowl.

Chop the walnuts and sultanas into small pieces and add to the bowl along with the grated carrot, and mix thoroughly.

Melt the butter. Dissolve the sweetener in the hot water, add the vanilla, orange oil and butter. Whisk in the eggs, then add to the bowl and mix the batter quickly. Turn it into the prepared cake pan and bake for about 30 minutes, or until the cake is well risen and golden brown. Turn out and leave to cool, then cut into squares.

You can add a frosting and decoration if you want. I don't bother because its not me eating it, its my DH

Whole cake: calories 1862, net carbs 19g, Protein 68g, Fat 154g.

I cut the cake into 16 pieces, which makes them 1.1 net carbs each.
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