One Layer Low Carb Carrot Cake

In order to make a successful “Low Carb” cake, one must make a mind shift. It is completely different from baking with cake wheat flour. The mixture is very dense and the cake will not rise much more as the level it goes into the oven. Baking time also differs from that of a conventional cake’s. You will have to test it to see if it is baked and ready to be removed from the oven. The baking time below for this specific cake is a mere indicator, take note. To bake a low carb cake is also more expensive than to bake a conventional cake and you will have to have Almond and Coconut flour in your pantry, amongst other ingredients. It also uses more eggs in order for your cake to get a rise (lift). If you like you can do a frosting to finish the cake with. Almost all frostings consists of cream cheese, thick cream and softened or melted butter and a sweetener, or at least a combination of the before mentioned ingredients. In the case of chocolate cakes you might want to add melted chocolate (70% cacao or higher) to the list. Also try and use only the best organic and freshest possible ingredients. Taking all the above in consideration you will be able to have success.

Carrot Cake (Low Carb) - 5 Star rating - Good cooking skills required

Print Recipe

For my version of a low carb carrot cake you will need the following ingredients:

Carrot Cake (Low Carb) - 5 Star rating - Good cooking skills required Print Recipe For my version of a low carb carrot cake you will need the following ingredients:

Ingredients

• 100 g Almond flour
• 50 g Coconut flour
• 75 g desiccated Coconut
• 5 ml ground Cinnamon
• 5 ml ground Nutmeg optional
• 2.5 ml ground All Spice
• 2.5 ml ground Ginger
• 10 ml Baking powder
• 5 medium Eggs
• 200 g melted Butter
• 10 ml Vanilla extract
• 45 ml Sweetener for the batter Xylitol
• 300 g grated Carrots
• 200 g plain Cream Cheese
• 50 g Pecan or Walnuts optional
• 30 ml Sweetener for the frosting Xylitol

Servings:

Instructions

1. Combine the almond flour, coconut flour, desiccated coconut, cinnamon, nutmeg, all spice, ginger and baking powder together in a large bowl. Mix well.

   
2. Add the grated carrots to the dry ingredients.

   
3. Mix the eggs, vanilla, butter and sweetener together in another bowl.

   
4. Add the eggs, vanilla, butter and sweetener to the dry ingredients and mix well.

   
5. Scoop the mixture into a 20 cm well-greased pan lined with baking/wax paper.
6. Bake for 20 to 25 minutes at 180 ᵒ C. Test the cake after 20 minutes, use a testing pin or a knife to see if the cake is baked, if it does not come out dry, bake for a few more minutes. Remove from the oven and place on a drying rack to cool.

   
7. Make your frosting by adding the cream cheese, sweetener, thick cream and pecan or walnuts (if you are using it) together in a bowl and mix well.

   
8. Spread the frosting over your cooled down cake. Serve and enjoy!

   
9. This cake will keep in an air tight container for 2 days. It will also keep in the fridge for up to 5 days.