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.