Carrot Cake – Low Carb/Gluten Free

**Quick Fact about erythritol that not everyone is aware of.  Subtract the erythritol from the carbs…it has 0 net carbs! 🙂 you’re welcome.***

Now lets get down to business.  I have a big sweet tooth, if you continue to read my blog you will catch on to this.  Recently I was craving cake.  So here we go….it is definitely delicious and you can’t even tell that it’s healthy.

Carrot Cake
Low Carb-Gluten Free

1 cup almond flour
1/4 cup coconut flour
1/2 cup erythritol
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
3 eggs
1/2 cup unsweetened almond milk or coconut milk
1 1/2 tsp vanilla
1 cup shredded carrots
2 Tbsp coconut oil – melted (if you are new to melting coconut oil, do it slowly, it heats quickly, use caution!)

8 oz cream cheese
1/4 to 1/2 cup erythritol (depending on how sweet you want it)


  1. Spray a 9″ round cake pan with cooking spray or coat with coconut oil.
  2. Whisk eggs, almond or coconut milk, and vanilla.
  3. If using a stand mixer, let the mixer run at its slowest speed and slowly add in almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, ginger and nutmeg.  If you are using a hand mixer be sure to mix well after adding each ingredient.
  4. Once everything is mixed, add in carrots and melted coconut oil.
  5. Pour batter into cake pan and bake for 40 minutes at 350 degrees (F).  Insert toothpick in center to make sure it comes out clean.

While the cake is baking you can soften your cream cheese and stir in erythritol.  Add erythritol until frosting reaches the desired sweetness.

Once the cake is cooled, add frosting.  Store cake in fridge.

Makes 8 servings

Nutrition per serving:
Calories – 209
Fat – 17g
Protein – 8.3g
Net Carbs – 4.5g

This cake did not last long in our house…it actually served as my breakfast one morning with my protein shake.


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