Low Carb Carrot Cake with Cream Cheese Frosting
This delicious low carb carrot cake is moist, flavorful, and topped with a creamy frosting—perfect for satisfying your sweet tooth without the guilt.
Servings: 10 slices
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.