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Low Carb Carrot Cake

This delicious Low Carb Carrot Cake offers the comforting flavors of traditional carrot cake while being low in carbs and sugar-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use blanched almond flour for a smoother texture.
  • 1/2 cup erythritol or another low-carb sweetener Erythritol is preferred for no aftertaste.
  • 1 tsp baking powder For cake rise.
  • 1/2 tsp baking soda Balances baking powder.
  • 1 tsp cinnamon Adds warmth.
  • 1/2 tsp nutmeg Provides earthiness.
  • 1/4 tsp salt Enhances flavor.
Wet Ingredients
  • 4 large eggs Bring to room temperature.
  • 1/2 cup unsweetened applesauce Keeps cake moist.
  • 1 cup grated carrots About 2 medium carrots.
  • 1/2 cup crushed walnuts or pecans (optional) For added flavor and crunch.
  • 1 tsp vanilla extract For sweet aroma.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix together the dry ingredients: almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. In another bowl, whisk the eggs until light and fluffy, then add the applesauce and vanilla extract. Mix well until creamy.
  4. Combine the wet and dry ingredients gradually, stirring until smooth. Fold in the grated carrots and optional nuts.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for about 30-35 minutes until a toothpick comes out clean.
  3. Let cool in the pan on a wire rack before transferring to a serving plate.

Notes

Store in an airtight container at room temperature for 2 days, or in the fridge for up to a week. Freeze for up to 3 months.