A tasty low-carb carrot cake with cream cheese icing. It has a wonderful texture and taste of a traditional carrot cake to fool your friends. Great to take as a dessert for after dinner or a morning tea.
Beat eggs, melted butter, sweetener, and vanilla together.
Add grated/shredded carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.
Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.
Ensure your cake is completely cool before icing/frosting.
Cream Cheese Frosting (optional)
Warm the cream cheese in the microwave for 20 seconds to soften it.
Stir in 1-2 tablespoons of sweetener of choice until you get the level of sweetness you prefer.
You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
Cover with cream cheese frosting.
I used an 8 inch/ 20 cm cake tin.
Always allow your cake to be completely cooled before frosting/icing your low-carb carrot cake
Brands of almond flour/meal vary considerably to how much liquid from the batter the flour/meal will absorb. To prevent your cake from being too moist:
you may need to use additional almond flour/meal to ensure correct cake batter consistency
always allow the cake to cool completely so it may have time to absorb any butter that may have rendered out during cooking
Nutrition values are for the cake only. Frosting/icing is optional. Without frosting: 3.8 g NET carbs, 5.7 g protein, 31.6 g fat, 321 calories With frosting: 5.3 g NET carbs, 8.6 g protein, 35.1 g fat, 370 calories