Low Carb Zucchini-Carrot Cake with LC Cream Cheese Frosting

Let me begin by setting the tone. Steve and I have decided to begin a low carb eating journey. Of course, that said, there's no reason we should give up cake and other goodies. There are tons of recipes now that are low-carb and taste great. The above pictured cake is an example, so I'm publishing the recipe courtesy of Dana Carpender's 1001 Low-carb Recipes. Hope you'll give it a read to see if it may be something you'd enjoy (no garlic Bill! :-)

LC Zucchini-Carrot Cake

Ingredients:

• 1 1/4 c. hazelnuts
• 2 eggs
• 1/2 c. oil
• 1/2 c. yogurt (I used unflavored Greek yogurt for lowest carb count)
• 2/3 c. Splenda
• 1/2 c. vanilla whey protein powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 3/4 c. shredded zucchini (about 1 large zucchini)
• 1/4 c. shredded carrot (about 1/2 large carrot stick)

Directions:

Preheat oven to 350 degrees.
In a food processor, using the Sblade, use the pulse control to grind the hazelnuts to a mealy consistency. Set aside.
In a large 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. Add zucchini and carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray. Batter will fill about half of the pan. I used a glass casserole dish which worked just as well (don't have a bundt pan as my life has been complete without one to this point, so don't intend to buy one :-) Bake for 45 minutes and turn out gently onto a wire rack to cool. Yields 8 generous servings. Has 6 grams of usable carbs and 16 grams of protein per serving of cake.

Cream Cheese "Frosting"

Ingredients:

• 3/4 c. heavy cream, chilled
• 1 package (8 oz.) cream cheese, softened (I prefer Neufchatel, a/k/a "Lite Philly" - 1/3 less fat) 
• 1/2 c. Splenda
• 1 tsp. vanilla

Directions:

Whip the heavy cream until it's stiff.
In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Turn the mixer to its lowest speed and blend in the whipped cream, quickly. "Frosting" must be refrigerated at all times. It's not as sweet as you may be used to, but hit the spot for purposes of topping this cake. Overall, the cake was good. Steve and I ate too much, which really defeats the point of it being low carb.......had a pretty nutty consistency and did not rise a lot in cooking, but we enjoyed it, hope you will too if you venture to give it a try!

* Sherrie