Sugar Free Carrot Cake
This healthy almond flour carrot cake is the perfect gluten free dessert idea. Top with your favorite cream cheese frosting, it's the best moist carrot cake dessert ever!
Servings 12 bars
Calories 180kcal
Equipment
- hand mixer
Ingredients
- 1 recipe sugar free cream cheese frosting OR
- 1 recipe dairy free whipped frosting
Wet Ingredients
- 1.5 cups carrot about one large
- 4 eggs
- ¼ cup refined coconut oil or ghee, butter, olive oil, lard, shortening
- 1 tbsp apple cider vinegar or white vinegar, lemon juice
- ½ cup unsweetened almond milk or dairy milk, heavy cream, soy milk
Dry Ingredients
- 1 ¾ cup blanched almond flour
- ¼ cup coconut flour
- 1 tsp stevia powder or monk fruit powder
- ¼ cup erythritol or an approved paleo sweetener
- 1 tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp ground cloves
- ¼ tsp cardamon powder
- ½ tsp allspice
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat the oven to 180C/350F.
- Grate the carrot with a cheese grater.
- In one large bowl, add the wet ingredients and combine.
- In another large bowl, add the dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until perfectly combined.
- Add some parchment paper to a 9x13'' casserole dish. Pour the carrot cake batter inside the casserole and spread evenly.
- Place in the oven on the middle rack and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
- Once baked, take the cake out of the oven and let completely cool.
- Once the cake is cooled, you can then spread the cream cheese frosting all over!
Video
Notes
Nutritional info is for the carrot cake alone! If you add the cream cheese frosting or the dairy-free whipped frosting, you'll need to add the macros to that manually!