Recipe: Low Carb Carrot Cake

Recipe: Low Carb Carrot Cake

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This healthy low carb version of a family favourite will have tongues wagging. Tasty and loaded with plenty of nutritious ingredients, you’ll have a delicious accompaniment to afternoon tea. This recipe is a modified version of a Merrymaker Sisters original recipe.

Gluten, grain and sugar free. Low carb, keto, vegetarian and paleo friendly.

Preparation time: 1 ½ hours: 30 mins prep time, 50-60 mins cooking time

Makes 12 serves

Approximate calories per serve: 295   Protein – 6.6   Net carbs – 2.4   Healthy Fat – 26g

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For the cake

  • 3 cups almond meal
  • 2 cups walnuts, chopped
  • 500 g carrot peeled and grated
  • 300 g butter melted
  • 3/4 cup coconut milk (canned)
  • 6 eggs
  • 4 ½ tsp. cinnamon
  • 2 ½ tsp. nutmeg
  • 6 tbsp. of stevia powder
  • Pinch of salt

For the frosting

  • 2 blocks of full fat cream cheese (room temperature)
  • 3 tablespoons stevia powder
  • 1 lemon juice and rind
  • 1 tsp. vanilla extract

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  1. Preheat oven to 160°C and line 2 x 20 cm  cake tins. Don’t use spring form cake tins.
  2. In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.
  3. Dissolve the stevia in minimal amount of boiling water.
  4. Add the eggs, butter, coconut milk, stevia, carrots and stir really well.
  5. Fill the cake tins with the cake batter and place in to the oven for 50 minutes or until cooked entirely and golden brown.
  6. Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.
  7. In a large mixing bowl, whip the
  8. Whip the cream cheese, lemon rind, lemon juice, vanilla extract and dissolved stevia until combined and fluffy. Check the taste is lemony and sweet enough for your liking.
  9. Once the cakes have cooled, spread frosting on top of both cakes evenly, the carefully place one cake on top of the other. Sprinkle with a few extra walnuts.

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PDF Version of this recipe: Low Carb Carrot Cake

Original recipe credits:

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