Low Carb Carrot Cake - Sugarfree Sundays
3289
post-template-default,single,single-post,postid-3289,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-13.7,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Low Carb Carrot Cake

Low Carb Carrot Cake

Someone tagged me in an Instagram picture last night of a man proposing to his girlfriend with a carrot... That is how large a part of my life carrots are hahaha. And I just really like carrot cake.

This recipe was born out of attempts at a low carb cookie skillet (which has since been perfected - YAY), when my first few attempts were coming out more cake-like than cookie-like. So I figured I would make the most of the mistake and actually just make a CAKE! A tweak or two later and we have arrived.

This is not your average low carb carrot cake. It is not laden with fat, it is so nutritious, and it is of course pretty high protein! I love how moist and flavoursome it is, and can confidently say it won't last longer than a day or two in your house.

This recipe makes a pretty good medium sized cake. I halved the recipe to make a small cake as seen in the photos. 

Low Carb Carrot Cake 

AuthorMaxine SchuilingCategory, , DifficultyBeginner
Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Wet
 4 eggs
 140 g plain yogurt
 120 ml milk
 4 tbsp maple syrup/honey/xylitol dissolved in water
 200 g steamed pumpkin
 1 tsp vanilla extract
 1 tbsp liquid sweetener (like stevia)
 100 g nut butter of choice (almond butter recommended)
Dry
 40 g flaxseed flour
 80 g coconut flour
 80 g almond flour
 100 g vanilla whey protein powder
 4 tbsp xyltiol
 1 tsp baking powder (2g)
 ½ tsp baking soda
 1 tbsp cinnamon
 1 tsp mixed spice/nutmeg and ginger combo
 ½ tsp ground ginger
 1 tbsp lemon zest
 ½ tsp salt
Stir-ins
 180 g finely grated carrot
Cream cheese frosting
 250 g cream cheese
 75 g powdered xylitol
 4 tbsp lemon juice
Cake
1

Preheat the oven to 180 degrees.

2

Combine wet ingredients in a blender and blend.

3

In a large bowl combine the dry ingredients and mix well.

4

Pour the blended wet ingredients into the dry ingredients and mix. Stir in your grated carrots. Taste and adjust sweetness and spice levels as desired.

5

Divide into 2 medium cake tins and bake for 20-30 minutes depending on your tin size. Check by sticking a knife into the middle and making sure it comes out clean.

Frosting
6

While your cakes bake, prepare your frosting.

7

Heat your cream cheese if it is fridge cold just for 20-30 seconds so that you can mix it with a whisk. Otherwise leave it out the fridge for an hour or two first.

8

Stir in the lemon juice and xylitol. Alternatively you could sweeten it with maple syrup or sweetener drops. Adjust lemon flavour and sweetness as desired.

Ingredients

Wet
 4 eggs
 140 g plain yogurt
 120 ml milk
 4 tbsp maple syrup/honey/xylitol dissolved in water
 200 g steamed pumpkin
 1 tsp vanilla extract
 1 tbsp liquid sweetener (like stevia)
 100 g nut butter of choice (almond butter recommended)
Dry
 40 g flaxseed flour
 80 g coconut flour
 80 g almond flour
 100 g vanilla whey protein powder
 4 tbsp xyltiol
 1 tsp baking powder (2g)
 ½ tsp baking soda
 1 tbsp cinnamon
 1 tsp mixed spice/nutmeg and ginger combo
 ½ tsp ground ginger
 1 tbsp lemon zest
 ½ tsp salt
Stir-ins
 180 g finely grated carrot
Cream cheese frosting
 250 g cream cheese
 75 g powdered xylitol
 4 tbsp lemon juice

Directions

Cake
1

Preheat the oven to 180 degrees.

2

Combine wet ingredients in a blender and blend.

3

In a large bowl combine the dry ingredients and mix well.

4

Pour the blended wet ingredients into the dry ingredients and mix. Stir in your grated carrots. Taste and adjust sweetness and spice levels as desired.

5

Divide into 2 medium cake tins and bake for 20-30 minutes depending on your tin size. Check by sticking a knife into the middle and making sure it comes out clean.

Frosting
6

While your cakes bake, prepare your frosting.

7

Heat your cream cheese if it is fridge cold just for 20-30 seconds so that you can mix it with a whisk. Otherwise leave it out the fridge for an hour or two first.

8

Stir in the lemon juice and xylitol. Alternatively you could sweeten it with maple syrup or sweetener drops. Adjust lemon flavour and sweetness as desired.

Low Carb Carrot Cake