Low-Carb Carrot Cake with Cream Cheese Frosting

Michelle Sala, Integrative Health Coach

]10 servings 

 

Cake Ingredients

4 eggs room temperature

3/4 cup Lakanto (or Swerve, erythritol, or a sweetener that measures 1:1 with sugar)

1/3 cup avocado oil (or buttery olive oil)

1/2 cup unsweetened almond milk or coconut milk (not the thick stuff in a can) or milk of choice

1 tablespoon raw apple cider vinegar

2 teaspoons vanilla extract

1 1/4 cups blanched fine almond flour

1/4 coconut flour

1/3 cup arrowroot flour (or tapioca flour)

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 tablespoons ground cinnamon

1/2 teaspoons ground ginger

1/8 teaspoon of nutmeg

2 1/2 cups shredded carrots

1/2 chopped walnuts or pecans , optional

 

Frosting

8 ounces cream cheese, room temperature

2 tablespoons butter, softened

2 tablespoons powdered Lakanto (or Swerve)

2-3 tablespoons unsweetened almond milk or coconut milk (or regular milk or half and half)

 

Directions:

• Preheat oven to 350° F
• In a large bowl, beat together with an electric mixer, eggs, sweetener, oil, milk, apple cider vinegar, and vanilla
• In a medium bowl, combine flours, baking soda, salt, cinnamon, ginger, nutmeg
• Add dry ingredients to wet ingredients and with electric mixer, mix until combined well
• Fold in shredded carrots and nuts by hand
• Pour into a well-greased Bundt pan or angel food cake pan (I use a silicone Bundt pan and it comes out great every time)
• Bake for 30 minutes, then cover cake with a piece of foil and bake 20 more minutes. May take up to 60 minutes total depending on your oven. Cake should be firm. Test with a toothpick.
• Cool cake for 15 minutes in pan, then flip cake onto a cooling rack
• To make frosting, combine all ingredients and mix until creaming with electric mixture. May need to add an additional tablespoon or two of milk of choice to get the right consistency. Should be spreadable. The frosting will get firmer after you refrigerate frosted cake.
• Frost cake once it’s completely cooled. I usually make some “candied” pecans (with Lakanto and cinnamon) to decorate the top of the cake.
• Enjoy!

Here is the original recipe, however, I’ve changed it quite a bit. It includes a recipe for dairy-free cashew cream frosting if you are looking for a dairy-free alternative to the cream cheese frosting.

https://www.paleorunningmomma.com/paleo-carrot-cake-cream-cheese-frosting/