Low Carb Carrot Cake

This Low Carb Carrot Cake is sweet and moist with luscious cream cheese frosting is easy to make with simple ingredients and its sugar free. It’s so much healthier than traditional carrot cakes, and it’s jam packed with flavour, texture and warming spices.

And if carrot cake seems like too much effort, try making these quick and easy Carrot Cake Bliss Balls instead!

What Makes This Carrot Cake Special?

• It’s deliciously moist and light
• It’s high in protein
• It’s naturally sweetened with no added sugars
• It’s nutritious and low in fat
• It has lashings of lemon cream cheese frosting (yum!)
• Makes 15 generous slices
• Its the perfect snack to have with your morning coffee
• Healthy comfort food you can eat every day
• Perfect for those looking for sugar free dessert options
• You can make it as cupcakes or a cake
• Perfect for all seasons, like my Chocolate Coffee Cake

Ingredients

Ingredient Notes

• Almond Flour: Blanched or unblanched almond flour will work. Sometimes almond flour is also called almond meal depending on where you live and for this recipe, almond flour and almond meal can be used interchangeably.
• Coconut Flour: Coconut flour helps to give the cake more bulk and fibre.
• Granulated Sweetener: Its important to use a granulated sweetener that measures like sugar. I love use granulated monkfruit sweetener, however granulated stevia would also work. I wouldn’t recommend using liquid sweeteners for this recipe as they would require different ratios.
• Spices: The spices used in this low carb carrot cake are combination of ground cinnamon, ground ginger, ground nutmeg, and all spice
• Cream Cheese: Its important to use the cream cheese that comes in blocks as opposed to the spreadable cream cheese. I like the creaminess of the full fat cream cheese, but using a low fat or light cream cheese is an option to keep it lower in calories.
• Powdered Sweetener: using a powdered sweetener in the cream cheese is better than using a granulated sweetener which may result in a slight grittiness if not mixed properly. Powdered sweeteners are easily available in the supermarket with granulated sweeteners. If all else fails, use a mortar and pestle to grind down granulated sweetener into a fine powder.
• Baking Powder: If you haven’t used your baking powder in the last 6 months, I’d suggest buying a new one as it looses its effectiveness as a rising agent over time. Using old baking powder may mean your cake doesn’t rise.

How To Make

1. Cream sweetener and butter: Add softened butter and granulated sweetener into a large bowl and mix until creamy.
2. Add Eggs and Vanilla: Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.

3. Add Carrots: Add two cups of shredded carrots and stir to combine.
4. Add Dry Ingredients: Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.

5. Add Nuts: Then add roughly chopped pecan nuts, stir to incorporate into the batter.
6. Mix and Pour: Pour the batter into the prepared baking tray, extend evenly.
7. Bake: Bake the sheet cake for 25 to 30 minutes in a preheated oven or until lightly golden in the edges.

FAQ’s

Recipe Tips

• Don’t skip lining the tin with baking or parchment paper as this will make it much easier to get the cake out and prevent it from sticking.
• If you don’t have a rectangle pan, using a round springform tin is also another option. Make sure to line the base and sides with paper before pouring the batter in. The cooking time should be about the same.
• Let cake cool completely to room temperature before adding the cream cheese frosting as it will probably slide off otherwise.

Carrot Cake Variations

1. Add half a cup of drained, tinned pineapple along with the carrot
2. Add half a cup of dried blueberries to the batter and stir in by hand
3. Add ¼ cup peanut butter to the batter and mix in with the carrot
4. Instead of the lemon cream cheese frosting, try swapping espresso for the lemon juice

I never tire of carrot cake and this is one I make time and time again as it’s such a classic cake, one of my favourite comfort foods.  It’s light, but filling, with lots of flavour and texture and has the right amount of spice.

More Sugar Free Baking:

• Oat Flour Banana Bread
• One Bowl Coconut Yoghurt Cake
• Sugar Free Ginger Biscuits
• Sugar Free Lemon Loaf
• Red Velvet Cupcakes
• Chilli Chocolate Cheesecake with double cream and fresh raspberries.
• Go To: All Sugar Free Baking Recipes

Low Carb Carrot Cake

Kim

This Low Carb Carrot Cake is sugar free, yet sweet and moist with lots of warming spices, nuts and a lush creamy frosting thats also sugar free..

4.10 from 31 votes

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Recipe Tags: Grain Free, Low Carb, Sugar Free

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr

Course Snack

Servings 15 squares

Calories 220 kcal

Ingredients

 

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• ¾ cup butter – softened
• ½ cup granulated sweetener that measures like sugar
• 4 large eggs – at room temperature
• 1 ½ teaspoon vanilla extract
• 2 cups finely shredded carrots
• 3 tablespoons coconut flour
• 2 ½ cups almond flour
• ½ teaspoon ground ginger
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon all-spice
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 cup roughly chopped pecans

Frosting

• 1 ½ cups /12 oz cream cheese
• ⅓ cup butter – for a very cheese frosting, I would use ⅓ cup, softened
• ⅓ cup powdered sweetener
• Optional: ½ teaspoon vanilla extract

Instructions

 

• Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking paper. Set aside.
• Add softened butter and granulated sweetener into a large bowl. Mix until creamy. Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.
• Add two cups of shredded carrots and stir to combine. Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
• Then add roughly chopped pecan nuts, stir to incorporate into the batter.
• Pour the batter into the prepared baking tray, extend evenly.
• Bake the sheet cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
• Let the cake cool for 10-15 minutes before unmolding.

Frosting

• Meanwhile, prepare the cream cheese frosting. Add cream cheese and softened butter into a bowl and use an electric mixer to combine them. Once the mixture is very creamy, add powdered sweetener and mix again. Start with ¼ cup and adjust sweetness to taste. *Optional: add ½ teaspoon vanilla extract.
• Once the cake has cooled down, spread the frosting on top. Refrigerate for ½ hour before serving. *Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
• Divide your cake into 15 squares and serve.

Notes

1. Almond Flour: Blanched or unblanched almond flour will work. Sometimes almond flour is also called almond meal depending on where you live and for this recipe, almond flour and almond meal can be used interchangeably.
2. Coconut Flour: Coconut flour helps to give the cake more bulk and fibre.
3. Granulated Sweetener: Its important to use a granulated sweetener that measures like sugar. I love use granulated monkfruit sweetener, however granulated stevia would also work. I wouldn’t recommend using liquid sweeteners for this recipe as they would require different ratios.
4. Spices: The spices used in this low carb carrot cake are combination of ground cinnamon, ground ginger, ground nutmeg, and all spice
5. Cream Cheese: Its important to use the cream cheese that comes in blocks as opposed to the spreadable cream cheese. I like the creaminess of the full fat cream cheese, but using a low fat or light cream cheese is an option to keep it lower in calories.
6. Powdered Sweetener: using a powdered sweetener in the cream cheese is better than using a granulated sweetener which may result in a slight grittiness if not mixed properly. Powdered sweeteners are easily available in the supermarket with granulated sweeteners. If all else fails, use a mortar and pestle to grind down granulated sweetener into a fine powder.
7. Baking Powder: If you haven’t used your baking powder in the last 6 months, I’d suggest buying a new one as it looses its effectiveness as a rising agent over time. Using old baking powder may mean your cake doesn’t rise.
8. Nutritional information  includes frosting

9. CARROT CAKE VARIATIONS

   1. Add half a cup of drained, tinned pineapple along with the carrot
   2. Add half a cup of dried blueberries to the batter and stir in by hand
   3. Add ¼ cup peanut butter to the batter and mix in with the carrot
   4. Instead of the lemon cream cheese frosting, try swapping espresso for the lemon juice

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 10gFat: 16gSaturated Fat: 2gFiber: 3gSugar: 3g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

Keyword Low Carb Carrot Cake with Frosting

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