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Low-carb Carrot Cake

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This low-carb carrot cake with cream cheese frosting is great to have around and stored in the referigerator. I think it makes the perfect breakfast with a cup of coffee.

Ingredients

Scale

3 cups grated carrots

5 eggs

1 cup butter melted

3 tablespoons Truvia Baking Blend

1 1/2 cups Almond Flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon of each of the following:  allspice, nutmeg, ground cloves, ginger.

1/2 cup finely chopped walnuts

2 teaspoons vanilla extract

1/2 cup coconut

Instructions

For the cake:

  1. Pre-heat the oven to 350º.
  2. Melt the butter and set aside.
  3. Beat eggs and the melted butter and then mix in the Truvia Baking Blend and vanilla.
  4. Add grated carrot, coconut, chopped walnuts, and mix with a rubber spatula. 
  5. Mix in the spices, almond flour, and baking powder and stir to combine.  
  6. Line the baking sheet or pan with parchment paper (I used a 9″ X 13″ cake pan) Bake in a 350º pre-heated oven for about 45 minutes or until a cake tester comes out clean. Set aside to cool.

For the cream cheese frosting:

  1. Mix two 8-ounce packages of cream cheese, 4 tablespoons of butter with a few teaspoons of Truvia Baking Blend and whip using an electric mixer or  a whisk until combined. Spread evenly on top of the cake.
  2. Sprinkle on a few reserved chopped walnuts.  
  3. Refrigerate and cut into squares.

Notes

The actual cook time depends on the pan you use and the thickness of the cake. I used a 9″ X 13″ cake pan and baked it for about 45 minutes. 

Find it online: https://mostlovelythings.com/low-carb-carrot-cake-recipe/