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Posted by Marsha on March 10th, 2015

Recipe: Carrot Ginger Cake

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Decorated cake

Tastes as great as it looks. Low carb, sugar free, healthy, fun.
Sugar has no place in our healthy lifestyle, but that doesn't mean we can't have our cake, and eat it too!

Cake Ingredients
3 eggs
2 cups almond flower
1/2 cup Marsha's Power Punch
  (alternatively use nuts and seeds)
4 carrots
2 pears
1 green zucchini
1 yellow squash
1 stock of fennel
2 inches of fresh ginger root
1/2 cup melted butter

1 tsp cinnamon
1 tsp vanilla
1 1/2 tsp baking powder
5 scoops KAL brand organic stevia (only ingredient is stevia)
Frosting Ingredients
1 package organic cream cheese
5 scoops KAL brand organic stevia (only ingredient is stevia)
1 tsp vanilla

Between Cakes Layer
3/4 cup organic whipping cream
5 scoops KAL brand organic stevia
1 tsp vanilla


1. Juice the carrots and pears and set the pulp aside
2. Next juice the ginger and fennel, throw away the pulp (or put in compost)
3. Set aside 1/2 cup of juice and enjoy the rest (great digestive enzymes)
ingredients Making juice
4. Cube the squash, place in food processor and run until they turn to a liquid
5. Stir baking soda into almond flower, then add to food processor
6. Next add eggs, pulp, cinnamon, vanilla, stevia and melted butter to food processor
7. Blend in food processor until this turns into a batter
8. Add juice and or extra flour to achieve a cake batter consistency
Squash in food processor Pulp from juicing
9. Stir Power Punch into cake batter
10. Press the cake batter lightly into two nine inch baking pans sprayed with coconut oil
11. Bake at 325F for 30-40 minutes, until golden brown
12. Cool cakes to room temperature
Dough into pans Cooked cakes

Putting the cake together

Frost the Middle
1. Put the whip cream, stevia and vanilla into a cold bowl and whip until it's thick
2. Spread a generous layer over the top of one of the cakes
3. Put both cakes into the freezer for an hour to harden

Frost the Cake
4. Whip the cream cheese, stevia and vanilla until blended
5. Add 2-4 tablespoons of whipping cream until you achieve a spreadable consistency
6. Place the uncoated cake onto the one with the layer of whip cream
7. Spread the frosting, then stamp with your favorite decorative cookie cutter dipped in cinnamon or chocolate
8. Serves 15-20 people
Final cake

Categories: Blog Articles, Recipes


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