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Low Carb Carrot Cake

Low Carb Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (250g) super-fine almond flour
  • ¼ cup (28g) coconut flour
  • ½ cup (100g) granular erythritol sweetener
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 4 large eggs
  • ½ cup (120ml) avocado oil
  • 1 tsp vanilla extract
  • 2 cups (200g) finely grated carrot
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • ½ cup (80g) powdered erythritol sweetener, sifted
  • 1 tsp vanilla extract

Method
 

  1. Whisk almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt in a bowl.
  2. Beat eggs, oil, and 1 tsp vanilla in another bowl until smooth and frothy.
  3. Fold dry ingredients into wet, then fold in grated carrot just until combined.
  4. Scrape batter into a greased, parchment-lined 8-inch round pan. Bake at 350°F (175°C) for 35 to 40 minutes. Cool 10 minutes in pan, then turn out onto a rack to cool completely.
  5. Beat cream cheese and butter until smooth. Add sifted powdered sweetener and 1 tsp vanilla, beat until fluffy.
  6. Spread frosting over the cooled cake, slice, and serve at room temperature.

Notes

The frosted cake tastes better the next day, so make it a day ahead if you can. Grate the carrots on the fine side of the grater; larger shreds stay crunchy and won’t melt into the crumb. If the frosting thickens too much in the fridge, let it sit on the counter for 10 minutes before serving.