Low-carb Carrot Cake

carrot cake squares with X made out of carrot shreds for decoration on black plate

An easy and low-carb carrot cake.



3 cups grated carrot. I used a zester for a fine shred, but my sister said she has even used the bag of shredded carrots from Trader Joe’s.  That would save time!

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

1/2 cup coconut


Beat eggs, melted butter, Truvia Baking Blend, and vanilla.  Add grated carrot, coconut, chopped walnuts  and mix with a rubber spatula.  Mix in the spices, almond flour and baking powder and stir to combine.  Bake in a quarter sheet pan in a 350º pre-heated oven for about 30 minutes or until a cake tester comes out clean.  Let cool and then mix two 8-ounce packages of cream cheese with a few teaspoons of Truvia Baking Blend and whip using an electric mixer or a whisk.  Spread on cake and sprinkle on a few reserved chopped walnuts.  Refrigerate and cut into squares.

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