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Low Carb Carrot Cake

This Low Carb Carrot Cake is full of texture and flavour with lots of spices, soft juicy carrots, crunchy walnuts and rich creamy lemon frosting. It’s also deliciously moist and light, high in protein, free from refined sugars, and low in fat.
Course Snack
Cuisine Australian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 Slices
Calories 220kcal
Author Kim


Cake Batter



  • Preheat the oven to 160 degrees C /320 degrees F [fan oven] – non fan oven 180 degrees C/350 degrees.
  • Grease with butter, a 23 cm spring form pan and line the bottom with baking paper.
  • Separate the Egg yolks from the egg whites. Place each in a separate mixing bowl.
  • In the mixing bowl with the egg yolks, add the sweetener and lemon zest.
  • Whisk the egg yolks, sweetener and lemon zest together with an electric hand beater until it turns from a bright shiny yellow to a dull matt yellow (approx. 60 to 90 seconds)
  • To the egg yolk mixture, add the grated carrot, almond meal and spices. Mix to combine.
  • Next, add the arrowroot, cream of tartar and bicarb and mix to combine.
  • With clean beaters, whisk the egg whites together until it turns white and peaks start to form.
  • Gently mix the egg whites into the carrot mix. Don’t over mix or mix roughly as this will make the cake tough.
  • Pour cake batter into prepared spring form tin. 160 degrees C /320 degrees F [fan oven] – non fan oven 180 degrees C/350 degrees.
  • After 10 minutes, reduce oven heat to 130 degrees C/265 degrees C [fan forced oven] or 150 degrees C/200 degrees F [non fan oven] and bake for 1 hour.
  •  Insert cake skewer to test that it comes out clean
  • Set to cool in tin for 15 minutes, then take out and place onto a wire rack to cool completely.
  • Frosting: Mix together all ingredients with an electric beater or in a food processor until smooth. Using a spoon to spread over the frosting on top and sides.
  • Store in an air tight container in the fridge for 4 days.


  1. Arrowroot:  you can substitute 3 tablespoons of cornstarch instead for the ¼ cup of Arrowroot Powder, if you are unable to find it.
  2. Sweetener:  Granulated stevia that measures like sugar may be used instead of monkfruit sweetener.  My favourite brand of stevia is Natvia.
  3. Carrots:  Peeling before grating is recommended
  4. Use a springform tin lined on the base and sides with baking paper. This will ensure nothing sticks and you get a perfectly turned out cake.
  5. Don’t skip separating the egg whites from the egg yolks. It makes all the difference and the fluffy egg whites help create a light cake, whilst the egg yolks create a rich moist texture.
  6. Take the time to chop the walnuts, or buy walnuts already chopped. Big whole walnuts are too much for this delicate cake.
  7. Let cake cool completely to room temperature before icing as it will probably slide off otherwise.
  8. Nutritional information  includes frosting

    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


Calories: 220kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Fiber: 3g | Sugar: 3g