What do you think of when you think of a carrot cake?
I personally get a vision of my family at The Cheesecake Factory on a Friday night (back in the day), and eating the entire piece of goodness myself. Now, if you have ever seen or ordered dessert from The Cheesecake Factory, you know that they do not skimp. The slices served are for 4 or more people! Let’s just say, not a healthy choice… oops!
My family and I love a good carrot cake… especially my Mom! So, when she asked me, wait no, it definitely was not a question. When she TOLD me to make her a melt in your mouth, low carb carrot cake, I didn’t think twice!
So, I brought this cake to our Shabbat family dinner for a taste test, and the crowd went wild (even though I did not add the walnuts). The taste and texture of the cake, and the cream cheese frosting…OMG In other words, they enjoyed it!
My family doesn’t always do well with butter, so when I bake for them, I use either Vegan buttery sticks, or refined Coconut oil.They both give the same texture, just a non dairy option.
So, how could this cake be a low carb, healthy cake??
Do you want to know my secret?
If you love cake as much as I do, check out my chocolate zucchini cake too!
The Best Low Carb Carrot Cake
Ingredients
Cake
- 3/4 + 2 TBSP Almond flour
- 1/4 Swerve, granular
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch salt
- 1/2 cup grated carrots
- 2 eggs
- 1 tbsp melted butter
- 1/4 tsp vanilla extract
- 1/8 tsp nutmeg
- 4 tbsp chopped pecans or walnuts (optional)
- 2 tsp water **ONLY if batter is too thick**
Frosting
- 4 oz cream cheese (cut into cubes)
- 2 TBSP butter (cut into cubes)
- 1/2 cup Swerve, powdered
- 1 tsp vanilla
- 1 TBSP heavy whipping cream
Directions
Cake
- Preheat the oven to 325F and grease 2, 8″ pans.
- In a medium bowl, mix together the almond flour, Swerve, chopped nuts, baking powder, cinnamon, and salt.
- Add shredded carrots, egg, butter and vanilla extract and mix well. (If the batter is too thick to spread in the pans, add water.)
- Divide evenly between the pans.
- Bake 20 to 25 minutes, or until the edges are golden brown.
- Remove and let cool.
**NOTE: You can do just 1 cake if you prefer, cut recipe in half. **
Frosting
- Beat cream cheese and butter until mixed and fluffy.
- Add in vanilla, swerve and cream.
- Mix until well combined.
- Spread frosting in between cooled cake layers, and on top.
Recipe inspired by these mini carrot cakes.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
*Links in this post may be affiliate links. I earn a small percentage of your purchase at no cost to you.*
It looks great !