Low Carb Carrot Cake
Try this Low Carb Classic Carrot Cake recipe, or contribute your own.
Try this Low Carb Classic Carrot Cake recipe, or contribute your own.
- 1 teaspoon grated fresh ginger
- 6 large eggs
- spices
- carrot cake dry ingredients
- 1 cup (90 grams) almond flour
- 1 cup (90 grams) unsweetened shredded coconut (i use bob
- 1/2 cup (45 grams) coconut flour
- 1/2 cup (105 g) sukrin gold packed (sub 2/3 cup granulated erythritol plus 1/2 teaspoon maple extract or 1/2 cup of honey)
- 1 tablespoon (15 ml) psyllium husk powder (ground husks)
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground allspice
- 1/2 teaspoon (2.5 ml) ground cardamom
- carrot cake wet ingredients
- 3/4 cup (180 ml) coconut milk (full fat from a can)
- 1 teaspoon (5 ml) stevia glycerite
- 4 ounces (113 g) carrot shredded
- 2 ounces (56 g) walnuts chopped
- ginger cream cheese frosting
- 12 ounces (337 g) regular cream cheese softened
- 4 tablespoons (56 g) butter softened
- 1/4 cup (60 ml) sukrin clear fiber syrup (or 1/4 cup heavy
- 3/4 cup sukrin melis (90 g) (measured then sifted) (or gra measured then powdered)
- 1 teaspoon (5 g) fresh ginger grated
- diary free frosting option from real food rn
- Carbohydrate 0.414616666666667 g
- Cholesterol 211.5 mg
- Fat 4.97125 g
- Fiber 0.00333333333333333 g
- Protein 6.29303333333333 g
- Saturated Fat 1.54983833333333 g
- Serving Size 1 1 slice (93g)
- Sodium 70.0216666666667 mg
- Sugar 0.411283333333333 g
- Trans Fat 0.833898333333334 g
- Calories 72 calories
Step-by-step
- Prepare an 8 inch round cake pan with 2 inch sides: On a piece of parchment (with enough extra room to also line the inner sides of the pan), trace the bottom of the pan and cut out the circle. Cut the remaining parchment into 2 long rectangles at least 2 - 2 1/2 inches wide. Spray the pan with baking spray or grease with butter, coconut oil or olive oil. Lay the parchment round in the bottom of the pan and position the long parchment rectangles on the inner side of the pan. I find that I need to use just a little more baking spray or oil to get the over-lap to adhere.
- Preheat oven to 350 degrees (177 C, gas mark 4, moderate oven) and position the rack to the lower third.
- Grate the carrots and chop the nuts.
- Measure & Mix: Measure all of the dry ingredients into a large bowl and stir to combine completely. I like to use a large whisk because it breaks up lumps and fluffs up the ingredients.
- Give the can of coconut milk a good shake before opening. In a smaller bowl, combine all of the wet ingredients and blend them before adding to the dry ingredients.
- Add the wet ingredients to the dry ingredients, all at once, and mix the ingredients together completely. Add the grated carrots and nuts, mixing them in too.
- Pour into the cake pan and spread evenly with the spatula. Let the mixture sit in the pan for about 5 minutes.
- Bake: Put the pan into the oven and turn the oven up to 400 degrees (204 C, gas mark 6, moderately hot) and bake for 10 minutes. Then turn the oven back down to 350 (177 C, 4, mod.) and bake for 40-50 minutes more or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and drape two clean tea towels over the top of the pan. Let cool completely.
- Make the Ginger Cream Frosting: Grate 1 teaspoon of fresh ginger. With a hand mixer or a stand mixer, whip the softened cream cheese until it is smooth and creamy. Add the softened butter and Sukrin Clear Fiber Syrup and whip until they are completely incorporated. Measure the Sukrin Melis and sift it into the bowl. Starting slowly, mix the powdered sweetener into the cream cheese mixture. Add the fresh grated ginger. Turn up the speed on the mixer and whip until the cream cheese frosting has doubled from the original amount. It should be light and fluffy. It will become more stiff in the refrigerator as it and the cake get cold.
- Frost: Split the low carb carrot cake horizontally in half. Spread half of the frosting on the bottom layer. Add the other layer of cake and top with the remaining ginger cream cheese frosting. Refrigerate and serve.
My Low-Carb Carrot Cake Adventure: A Sweet Success Story
As a busy professional woman, juggling work, family, and a social life can feel like running a marathon every day. Finding time to cook healthy and delicious meals often takes a back seat. But let's be honest, a little indulgence now and then is essential for maintaining sanity and energy. That's where this incredible low-carb carrot cake comes in.
I've always had a sweet tooth, and the thought of giving up cake entirely was unthinkable. But traditional cakes, with their hefty sugar and carb content, were simply incompatible with my health goals and energy levels. It felt like a constant struggle between satisfying my cravings and maintaining a healthy lifestyle. Then, I discovered the wonders of low-carb baking. This recipe isn't just a healthy alternative; it's a delicious, moist, and utterly satisfying cake that tastes as good, if not better than, its high-carb counterparts.
The process itself was surprisingly simple. The recipe is straightforward, and the ingredients are readily available. I loved how easily the batter came together, and the aroma while it was baking was heavenly. The most challenging part was waiting for the cake to cool completely before frosting! The ginger cream cheese frosting is the perfect complement to the spiced carrot cake, offering a delightful tang that perfectly balances the sweetness. The result? A moist, flavorful carrot cake that is surprisingly light and not overly sweet.
This low-carb carrot cake has become a staple in my life. I've taken it to potlucks, shared slices with friends, and even surprised my family with it on special occasions. It's a conversation starter, not only for its delicious taste but also because it breaks the stereotype that healthy food can't be decadent. It proves that you can indulge in delicious treats without the guilt or the sugar crash. It's a reminder that taking care of yourself doesn't mean sacrificing pleasure.
The secret, I think, lies in the careful balance of ingredients. The almond flour and coconut flour provide a wonderful texture, while the spices add depth and warmth. The sweetness is perfectly managed, avoiding that cloying sweetness that often comes with traditional cakes. It’s the kind of cake that's perfect for a quiet evening at home or a celebratory gathering. It’s versatile, adaptable, and it allows me to enjoy the simple pleasures of life without compromising my health.
The joy of baking this cake isn’t just in the delicious outcome, it's in the process itself. It's a mindful activity that allows me to slow down, connect with the ingredients, and create something beautiful and delicious. It's a small act of self-care that makes a big difference. And who knows, perhaps it might inspire you to explore your own culinary creativity and discover your own healthy, delicious dessert adventures.
So, if you're looking for a guilt-free indulgence that tastes incredible, look no further. This low-carb carrot cake is your answer. Prepare to be amazed.
Ingredients List: (Note: I’ve provided a comprehensive list of ingredients above in the recipe section)
