Jeri Mills M.D.

Low Carb, GF Carrot Cake

Jeri’s Low Carb, GF Carrot Cake
2 1/2 cups almond flour
¼ cup date sugar
2 tablespoons carrot powder*
1 teaspoon baking soda
¼ teaspoon salt
3 Tablespoons butter (or avocado oil or grape seed oil)
1 cup plain Fage Greek yogurt at least 2% fat (I used 2/3 cup full fat plus 1/3 cup 2%)
3 jumbo eggs (or 4 large)
¼ teaspoon ground ginger
1/8 teaspoon ground all spice
1/16 teaspoon ground cloves
¼ teaspoon orange extract
¼ teaspoon orange essential oil ** OR 1 teaspoon fresh grated orange zest
Preheat oven to 350
Spray 9X5 inch, non-stick loaf pan with butter, put parchment paper on bottom, butter the parchment paper (If you don’t have a non-stick pan then use parchment paper on the sides as well.) 
In a large bowl mix melted butter (or oil), eggs, yogurt, sugar, carrot powder, salt, spices and extract then mix till fluffy. (1 used an electric hand mixer) Mix in ½ cup of the almond flour and the baking soda. Fold in the rest of the almond flour. Pour into prepared pan. Mixture is very thick. Smooth and level the top with a spatula before baking)
Bake 30-40 min (note: the almond flour makes it look brown on the outside before it’s done)
Allow to cool for a few minutes then run a knife or spatula around pan before turning out cake.
This is a wonderfully moist, rich pound cake.
Wonderful warm.
Refrigerate leftovers. Yummy toasted.
Nutritional Analysis: (16 slices per cake)

Whole Cake / ½ inch slice
Protein 116 / 7.25 grams
Carbs 106 / 6.6 grams
Fiber 34 / 2.1 grams
Sugar 54 / 3.4 grams

*I get organic carrot powder from
**Zongle makes an edible, organic wild orange essential oil (available on Amazon). I don’t keep fruit in my house because of the carbs so this works well for me. A drop or two in herb tea is also lovely.