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.

Enjoy!

-Harper

5 from 1 vote

Print

Guilt-Free Carrot Cake

Servings 9

Author Harper Slusher

Ingredients

• 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

Instructions

1. 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)
2. In a medium bowl, combine the almond flour, salt, baking soda, cinnamon, sweetener, and pecans. Whisk these dry ingredients together until well combined.
3. Add coconut oil to dry ingredients. Stir to combine.
4. Next add the grated carrots and stir until batter begins to stick together.
5. Add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
6. Pour into prepared pans.
7. Place pans in preheated oven.
8. 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.
9. Cake is done when the top springs back to a light touch or when a toothpick inserted into the center comes out clean.

Recipe Notes

Per serving:
Calories: 259
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.