Description
This Almond Flour Carrot Cake is a moist, low-carb, and gluten-free dessert made with wholesome ingredients like almond flour, shredded carrots, and a sugar-free cream cheese frosting. It’s perfect for those following keto, diabetic, or gluten-free diets and is packed with flavor and texture.
Ingredients
2 cups almond flour
1/4 cup low-carb sweetener (like Joy Filled Eats Sweetener)
3 oz half and half
3 tbsp butter
2 eggs
1 tsp cinnamon
1 tsp baking powder
3/4 cup shredded carrots
1/2 cup coconut flakes
4 oz cream cheese
4–6 tbsp powdered sweetener, finely ground
2 tbsp butter
1–3 tsp half and half
1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish with cooking spray.
- In a food processor, combine the almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder. Process until smooth.
- Stir in the shredded carrots and coconut flakes.
- Spread the batter evenly in the prepared baking dish.
- Bake for 35 minutes, or until the cake is firm to the touch and golden around the edges.
- Let the cake cool completely in the pan.
- While the cake cools, use an electric mixer to blend the cream cheese filling ingredients until smooth. Adjust the consistency with more half and half if needed.
- Once the cake is cool, drop spoonfuls of the cream cheese filling over the top and gently spread to cover.
Notes
Store in an airtight container in the fridge for up to 5 days.
Can be frozen for up to 2 months—wrap individual slices for easy access.
Pre-shredded carrots can be used, but fresh gives better texture.
Double the recipe for a layered cake in a 9×13-inch pan.
Tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2.3g
- Protein: 4g
- Cholesterol: 35mg
