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Low Carb Carrot Cake

A moist and fluffy low-carb carrot cake that embraces the natural sweetness of carrots and the warmth of cinnamon, perfect for health-conscious dessert lovers.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use finely ground almond flour for the best results.
  • 1/2 cup erythritol or other low-carb sweetener Erythritol measures like sugar without the bitter aftertaste.
  • 1 teaspoon baking powder Helps the cake rise beautifully.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon The soul of this cake, giving it warmth.
  • 1/2 teaspoon ground nutmeg Adds a lovely depth of flavor.
  • 1/4 teaspoon salt Balances sweetness.
Wet Ingredients
  • 4 large eggs Use room temperature for better emulsification.
  • 1/2 cup unsweetened applesauce Adds moisture without sugar.
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup grated carrots Use fresh, firm carrots for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a cake pan with butter or non-stick spray.
  2. In a large bowl, whisk together dry ingredients: almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. In another bowl, whisk together the wet ingredients: eggs, applesauce, and vanilla extract, ensuring there are no lumps.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined. The batter will be thick but smooth.
  5. Fold in the grated carrots gently until evenly distributed.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature or 7 days in the fridge. You can also freeze slices wrapped in foil for up to 3 months.