Table of Contents
- Key Takeaways
- The Charm of Low Carb Desserts
- Why This Carrot Cake is a Must-Try
- Healthy Baking Tips from Betty Cooks
- Serving Ideas for Every Occasion
- Storage and Make-Ahead Secrets
- Notes & Tips
Key Takeaways
This low carb carrot cake with cream cheese frosting is a guilt-free indulgence, perfect for those watching their carbs but craving something sweet. Made with almond and coconut flours and naturally sweetened, this moist and delicious cake is ideal for holidays, birthdays, or any day in between.
The Charm of Low Carb Desserts
There’s something so comforting about enjoying a slice of cake without the sugar crash. This recipe from Betty Cooks blends wholesome ingredients to create one of the most satisfying low carb desserts you’ll find. The use of almond flour and coconut flour adds a nutty richness while keeping things keto-friendly and gluten-free.
Why This Carrot Cake is a Must-Try
Betty developed this recipe to satisfy her own craving for classic comfort food with a healthy twist. It’s incredibly moist thanks to finely shredded carrots, and just sweet enough to feel indulgent without being overpowering. For fans of keto carrot cake, this version is a must-try—it checks every box for flavor, texture, and nutritional balance.
Healthy Baking Tips from Betty Cooks
When it comes to low carb desserts, success lies in the details. Make sure to measure your flours accurately and let the cake cool completely before applying the cream cheese frosting. Want to cut dairy? Substitute ghee and dairy-free cream cheese alternatives for a just-as-delicious version.
Serving Ideas for Every Occasion
This low carb carrot cake makes an elegant finish to a holiday meal or a thoughtful offering at potlucks. Serve it with a dollop of unsweetened whipped cream or a sprinkle of cinnamon for added flair. If you’re searching for sugar-free cake options that don’t compromise on taste, this is a winner.
Storage and Make-Ahead Secrets
This cake stays moist and fresh in the fridge for up to 5 days, and the flavors actually deepen after a night’s rest. You can also freeze it (without frosting) for up to 2 months. For meal preppers, this is a game-changer in the world of healthy baking and low carb desserts.
Notes & Tips
For a nut-free version, skip the walnuts. Always shred fresh carrots by hand for the best texture, and adjust the sweetener to your taste. This cake is proof that gluten free desserts can be just as enjoyable as their traditional counterparts.
Low Carb Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 large eggs
- 1/2 cup butter, melted
- 1/2 cup unsweetened almond milk
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, melted butter, almond milk, erythritol, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, then fold in the shredded carrots and walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth.
- Add powdered erythritol and vanilla extract and beat until creamy.
- Spread the frosting evenly over the cooled cake and refrigerate until ready to serve.
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