Low Carb Carrot Cake
Ingredients
Carrot Cake Dry Ingredients
-
1
cup
Almond Flour
-
1
cup
Shredded Coconut
-
½
cup
Coconut Flour
-
½
cup
Low carb brown sugar packed
-
1
tablespoon
psyllium husk powder
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
Spices
-
2
teaspoons
ground cinnamon
-
1
teaspoon
ground ginger
-
½
teaspoon
ground allspice
-
½
teaspoon
ground cardamom
Carrot Cake Wet Ingredients
-
6
large
eggs
-
¾
cup
full fat coconut milk
-
1
teaspoon
stevia glycerite
-
4
ounces
shredded carrot
-
2
ounces
chopped walnuts
Ginger Cream Cheese Frosting
-
12
ounces
regular cream cheese, softened
-
4
tablespoons
butter, softened
-
¼
cup
Sukrin Clear Fiber Syrup
-
¾
cup
low carb powdered sugar
-
1
teaspoon
fresh ginger, grated
Instructions
- Prepare an 8-inch round cake pan with parchment.
- Preheat the oven to 350°F (177°C).
- Grate the carrots and chop the walnuts.
- Mix all dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl and blend well.
- Add wet ingredients to dry ingredients and mix thoroughly.
- Pour the mixture into the prepared pan and let it sit for 5 minutes.
- Bake at 400°F (204°C) for 10 minutes, then reduce to 350°F (177°C) and bake for another 40-50 minutes until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, whip cream cheese until smooth, then add butter, syrup, powdered sugar, and ginger, mixing until fluffy.
- Frost the cooled cake and refrigerate before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
311
Total fat
22g
Total carbohydrates
10g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
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