My Favorite Low-Carb Carrot Cake Recipe
Carrot Cake is a delicious combination of spices and the right amount of carrots and nuts topped with a cream cheese icing. If you’ve never tried this cake, the title does not lend itself to something that would taste good. Whoever thought of adding “carrots” to a cake?! But let me tell you it is delicious in every way!!
Equipment
- 1 Mixer
Ingredients
Carrot Cake
- 1 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Redmonds Real Salt
- 2 tsp Cinnamon
- 1/4 tsp Apple Pie Spice
- 1 cup Shredded Carrots
- 1/4 cup Pecan Pieces
- 1/4 cup Shredded Unsweetened Coconut Flakes
- 3/4 cup Lakanto Monkfruit Sweetener granular
- 1/2 cup Kerrygold Butter softened
- 1/4 cup Avocado Oil
- 1/4 cup Heavy Whipping Cream
- 5 Eggs room temperature
- 1 tsp Vanilla Extract
Cream Cheese Icing
- 8 oz Cream Cheese softened
- 1/2 cup Kerrygold Butter or "Real Butter" softened
- 1/4 cup Lakanto Monkfruit Sweetener
- 1 tsp Vanilla Extract
- 4 tbls Heavy Whipping Cream
Instructions
Carrot Cake
- Heat oven to 350′. Prepare 2 8″ round pans with parchment paper and spray the paper and sides of the pan. OR you can make approx. 18 cupcakes using silicon molds.
- Combine all the dry ingredients and mix well. Add in the shredded carrots and mix. Add in the coconut flakes and sweetener. Add in the butter and avocado oil. Mix well and scrape the bottom of the bowl to make sure all ingredients are mixed in. Add in the eggs one at a time while mixing in between, Mix in the HWC and vanilla. Stir in the nuts at the end. Pour into prepared pans.
- Bake approx. 18-20 min or until done by inserting a toothpick and it comes out clean.
Cream Cheese Icing
- Using a mixer, mix all ingredients until smooth.