This recipe is a modification of an Elana's Pantry gluten-free carrot cake recipe.
While it is NOT Atkins induction friendly, it can be modified to make it as carby or as carbless as you like by playing with the carrot/zucchini ratio.
3 cups blanched almond flour
2 tbsp coconut flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tbsp cinnamon
1 teaspoon nutmeg
6 duck eggs (or XL chicken eggs)
½ cup erythritol ( ¼ cup honey if you can handle some carbs)
6 packets of splenda or truvia
¼ cup grapeseed oil or sweet almond oil (1/4 cup coconut oil also works)
3 cups carrots, grated or 1½ cups shredded carrots plus 1½ cups shredded zucchini
1 cup raisins, sugar-free dried cherries or sugar-free dried cranberries (optional)
1 cup walnuts or slivered almonds
In a large bowl, combine almond flour, coconut flour, salt, baking soda, cinnamon and nutmeg. Stir.
In a separate bowl, mix together eggs, oil, and sweetener of choice.
Stir carrots, raisins and nuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9-Inch cake pans or make in to muffins by using a muffin tin.
Bake at 300° for 35 minutes. Reduce cooking time if using muffin tins.
Elana has a frosting recipe that goes with this carrot cake, but I left it off. If you can have dairy, a sugar-free cream cheese frosting would work great. Since I am off milk, cheese and cream cheese for now, I just buttered mine. For some reason butter doesn't bother me the way other dairy items do. If you only require the recipe to be gluten-free, pick whatever frosting you like that doesn't have gluten in it and enjoy.