Low Carb Carrot Cake
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..
Servings 15 squares
Calories 220kcal
Ingredients
- ¾ cup butter (softened)
- ½ cup monkfruit sweetener (white)
- 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 cream cheese
- ⅓ cup butter (softened)
- ⅓ cup powdered monkfruit sweetener
Optional
- ½ teaspoon vanilla extract
Instructions
- Pre-heat the oven to 180℃/350℉ and prepare a 22cm x 7cm (9’’ x 13’’) baking tray with baking paper. Set aside.
- Add ¾ cup butter (softened) and ½ cup monkfruit sweetener (white) into a large bowl. Mix until creamy. Then incorporate 4 large eggs - one egg at a time, mixing well after each addition. Add 1 ½ teaspoon vanilla extract and combine.
- Add 2 cups finely shredded carrots and stir to combine. Then add 2 ½ cups almond flour, 3 tablespoons coconut flour, 2 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground ginger, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon all-spice. Stir until well combined.
- Then add 1 cup roughly chopped pecans, 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 (180℃/350℉) 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 1 ½ cups cream cheese and ⅓ cup butter (softened) into a bowl. Use an electric mixer to combine them. Once the mixture is very creamy, add ⅓ cup powdered monkfruit 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.
- Divide your cake into 15 squares and serve.
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.
- Monkfruit 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 for cream cheese frosting: 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. Highly recommend monkfruit powdered sweetener which is similar to the old fashioned icing sugar, but without the calories.
- 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.
- Nutritional information includes frosting
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Fiber: 3g | Sugar: 3g
