Carrot Zucchini Cake

Ingredientes

• 1 1/3 cups fluid heavy cream
• 4 grandes eggs
• 2 cucharaditas ground cinnamon
• 1/2 cucharadita nutmeg
• 1/4 cucharadita salt
• 2 cucharaditas vanilla extract
• 3/4 taza extra light olive oil
• 1/2 porción del producto lemon juice
• 1 taza, macerada, en rodajas o trozos pineapple
• 1 taza, rallada carrots
• 1 taza, picado zucchini, shredded
• 8 onza coconut, unsweetened
• 4 cucharadas, en polvo flax meal
• 1 cup walnut flour
• 1 cup stirred almond flour
• 2 cucharaditas baking soda
• 1 onza xanthan gum
• 6 onza splenda

Instrucciones

1. Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
2. In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
3. In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
6. Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
7. Allow to cool at least 20 minutes before serving.
8. Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.