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Low-Carb Carrot Cake — A Healthy Dessert You Will Love

Become healthy one indulgent treat at a time

This is the nuttiest and tastiest way to consume your carrots. I highly recommend you give this a try if you don’t have a nut allergy. You can replace the almond flour with sunflower seed flour, as it will have a similar nutty quality if you cannot eat nuts I suppose. Just remember to add 1 tbsp of lemon juice or vinegar if you do, as the sunflower seeds could turn green otherwise.


1 cup almond flour

3 tbsp xylitol or 4 tbsp erythritol

¾ tsp baking soda

1 tsp baking powder

⅓ tsp salt

¾ tsp ground cinnamon

1½ eggs

7 tbsp butter

¾ tsp vanilla essence

1 cup grated carrots

Cream Cheese Frosting:

3 tbsp butter, softened

¾ cup cream cheese, softened

2 tbsp xylitol

½ tsp vanilla essence


Pecan nuts, optional


Sift almond flour into a bowl and mix in dry ingredients. Next, add in the wet ingredients and combine well. Add grated carrots and mix once again. Pour into a medium-sized cake tin (20 cm X 15 cm)*. Bake at 175°C for 18-20 minutes. Let cool.

To make the frosting, whisk together butter, cream cheese, xylitol, and vanilla until smooth. Once the carrot cake has cooled down sufficiently, spread the cream cheese frosting on top. Refrigerate until ready to serve.

*You can make carrot cupcakes and spoon the batter into muffin cups instead, but then the cooking time will reduce, so check on the carrot cupcakes between 12 and 15 minutes.

Servings: 6.

Gluten-free, low-sugar, possibly dairy-free, low-carb, high-fat, grain-free

Make it plant-based: use a flaxseed egg instead of egg yolks and use coconut oil instead of butter. You can use cashew or macadamia butter instead of cream cheese when making the frosting.

This is a recipe from my book, The Dessert Diet Club. You can get it on Amazon by following this link: https://amzn.to/2MA8bC6