Low Carb Carrot Cake

I finally adapted my infamous carrot cake recipe to grain free and sugar free to suit my current eating pattern. I decreased the oil, increased the eggs, added a touch of vinegar, substituted almond flour for wheat flour, and substituted my favorite stevia-erythritol blend for half the amount sugar. It turned out even better than I expected.

I added freeze dried blueberries to my test recipe since I had them on hand and they have less sugar than the traditional raisins or, my previous favorite, dried cranberries. The blueberries added a nice textural element missing from the soft cake as well as pops of flavor.

I frosted the cake with a double batch of my fluffy cream cheese frosting sweetened with the new Pyure brand organic confectioners stevia blend, though I had to add a little extra to get the same sweetness from granulated stevia-erythritol blend I powdered myself.

Usually I bake this cake as a sheet cake but this time divided the batter into two 8″×8″ square glass bake pans and made a square layer cake. It turned out just as well as a sheet cake. I assume it will be just as successful in two round cake pans or as cupcakes.

3 cups shredded carrots, about 3 medium carrots
2 cups super fine blanched almond flour
2 cups dried berries (optional)
1/2 cup avocado oil or light olive oil
1/2 cup granulated stevia-erythritol blend
5 eggs
3 Tbs ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp salt

Preheat oven to 350°F and prepare either a 9″x13″ baking pan or two 8″ cake pans with parchment paper and cooking spray (I prefer coconut oil spray). In a large mixing bowl, add shredded carrots, oil, stevia-erythritol blend, eggs, and vinegar. Stir until well-combined. In a medium bowl, add almond flour, cinnamon, baking soda, baking powder, salt. Whisk until well-combined. Slowly add the dry ingredients to the wet ingredients, stirring until well-combined. Add dried berries, if desired. Pour batter into prepared baking pan(s) and tap lightly on counter to level the cake(s). Bake for 30-35 minutes until a tester inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.


About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Grain Free, LCHF, Specialized Diets, Sugar Free. Bookmark the permalink.

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