It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!
My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!
Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!
Now that you have the baking mix ready, let us make some cake!!
Low Carb Carrot Cake
1.5 cups low carb baking mix
1/4 cup Bobs Red Mill plain whey powder
1/3 cup unsweetened shredded coconut
3/4 cup Swerve granulated (or regular erithrytol)
3/4 tsp powdered stevia (pure is best)
1.5 tsp ground cinnamon
1/2 tsp each: nutmeg, allspice, ginger
1/4 tsp ground cloves
1/4 tsp sea salt
2 tsp baking powder
1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)
3 Lg eggs
3 to 4 egg whites to make 1/2 cup
1/3 cup coconut oil/OR butter melted
2 small (5″long) carrots finely shredded
4oz cream cheese, very soft
1/2 stick butter, softened
1 tsp vanilla
2.5 Tbsp Swerve Confectioners sugar
1/4 tsp liquid monkfruit sweetener /OR liquid stevia
Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.
In a large bowl whisk all dry ingredients.
In a separate small bowl whisk eggs and almond milk.
Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.
After well whisked, slowly add in melted coconut oil /OR butter a little at a time.
Each small addition should be followed by a folding/whipping motion.
Once all incorporated, fold in the carrot shreds.
Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.
Start making frosting!
With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.
It should be smooth and thick.
Spread over cooled cake.
Optional: sprinkle with 1/4 cup chopped pecans
When cut into 16 pieces……
2g net carb each.
When cut into 8 pieces…….
4 net carb each.
This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.