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Description
A delicious sugar-free carrot cake with low-carb cream cheese frosting, perfect for those watching their sugar intake.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese (softened)
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add eggs, melted coconut oil, and vanilla extract. Stir until combined.
- Fold in grated carrots and walnuts.
- Pour batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- For frosting, beat cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth.
- Spread frosting over the cooled cake.
Notes
- Store in the refrigerator for up to 5 days.
- For a nut-free version, replace almond flour with sunflower seed flour.
- Adjust sweetness to taste by adding more or less erythritol.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg