This Guilt-Free Carrot Cake is ridiculously delicious and easy to make! We took an old classic and squeezed out the carbs. The result: a low-carb, moist and light version of the cake we have grown to love!
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
Another adjustment I made that strays from the traditional carrot cake recipe is that I use pecans instead of walnuts. Everyone in my family, including myself, prefers pecans over walnuts so that was a natural decision for me. Of course, this is just a personal preference and you can easily replace the pecans with walnuts if desired.
As I played with this recipe, I ended up making carrot cake in just about every form I could think of- cupcakes, small cakes, and large cakes. This recipe definitely works in just about any form. In fact, I almost prefer them in cupcake form!
For the frosting, I use my simple cream cheese vanilla frosting recipe. That recipe can be found here.
Guilt-Free Carrot Cake
- coconut oil for greasing pan
- 2 cups super fine almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated stevia/erythritol blend
- 1/2 cup chopped pecans
- 3 tablespoons coconut oil melted
- 1 cup finely grated carrots
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/3 cup unsweetened almond milk or other milk of choice
- Preheat oven to 350F. Spray or wipe a 8 X 8 inch pan, 9 inch round cake pan or three 4-1/2 inch pans with coconut oil. (photo is shown with three 4-1/2 in layers)
- In a medium bowl, combine the almond flour, salt, baking soda, cinnamon, sweetener, and pecans. Whisk these dry ingredients together until well combined.
- Add coconut oil to dry ingredients. Stir to combine.
- Next add the grated carrots and stir until batter begins to stick together.
- Add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
- Pour into prepared pans.
- Place pans in preheated oven.
- Bake for 38-43 minutes if using three 4-1/2 inch pans or , 40-45 minutes for an 8 X 8 inch pan, or 42-47 minutes if using a 9 inch pan.
- Cake is done when the top springs back to a light touch or when a toothpick inserted into the center comes out clean.
Fat: 23 grams
Carbs 8 grams
Protein 8 grams
Fiber 3.7 grams
Net carbs:4.3 grams
Erythritol is not included in the carb content.