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
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.