This Low-Carb Carrot Cake with Maple Pecan Cheesecake Filling makes a spectacular and delightful dessert. It can be part of low-carb, ketogenic, Atkins, gluten-free, diabetic, and Banting diets.
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I really couldn’t make up my mind about whether to make a cheesecake or a carrot cake for dessert for Easter. I finally decided to combine the two and developed this recipe for Low-Carb Carrot Cake with Maple Pecan Cheesecake Filling.
This cake has two thin layers of moist, tender carrot cake studded with pecans. Between these layers and on top, we spread light, no-bake cheesecake. This cheesecake is scented with hints of maple and caramel which complement the cinnamon in the carrot cake. To top it all off, we sprinkle pecans on top and drizzle the creation with gooey caramel sauce.
I used two parchment lined springform pans to make the carrot cake. I find these pans are easy to get the cake out. Regular cake pans will work as well. If you only have one pan, you can bake the batter all in one pan, then, once the cake is cooled, carefully slice it in half to create two layers. If you do this, be sure to adjust the baking time. The cake will bake much slower if baked in one pan.
This cake works well for a large crowd. I divided this cake into 16 servings. This may seem like the servings would be small, but the cake is really tall, so a 16th of the cake is still a very satisfying size. Enjoy!
Low-Carb Carrot Cake with Maple Pecan Cheesecake Filling
For the carrot cake:
- 2 cups super fine almond flour
- 1/2 cup granulated stevia/erythritol blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1/3 cup unsweetened almond milk
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 3/4 cup finely grated carrots about 1 medium or 3 ounces
For the cheesecake:
For the carrot cake:
Preheat oven to 350º Fahrenheit. Line 2 9-inch spring form pans with parchment paper.
In a medium mixing bowl, whisk together the almond flour, sweetener, baking soda, cinnamon, and salt.
Whisk in the melted butter. Mixture will appear mealy.
In a small mixing bowl whisk together the milk, eggs, and vanilla extract. Slowly pour this mixture into the dry ingredients, while stirring.
Stir the batter until all ingredients are well-combined. Stir in the pecans and carrots.
Divide batter between the two prepared pans and spread evenly. Bake in the center of oven for about 20-25 minutes or until the top springs back when lightly touched.
Place pans on a cooling rack and allow to cool to room temperature, then cover and refrigerate for about 30 minutes before assembling the cake.
For the cheese cake
In a medium mixing bowl, blend the cream cheese and 2 tablespoons sweetener together using a hand mixer at low speed until combined. Once combined, increase the speed to high and blend until smooth.
Blend in the sour cream until smooth.
Add 1/4 cup of the caramel sauce (reserving the rest for later), vanilla extract, and maple extract to the cream cheese mixture. Blend until completely smooth. Set aside
Add whipping cream and 1 teaspoon sweetener a separate small mixing bowl. Using clean hand blender, whip the mixture until stiff peaks form.
Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten. Fold in the remaining 2/3rds of the whipped cream, trying not to break the bubbles.
Remove first layer of the cooled carrot cake from the pan and transfer to serving plate. Spread about half of the cheese cake mixture on top. Remove the second layer of cheesecake and place on top of the cheese cake layer. Spread the remaining cheese cake mixture over the second carrot cake layer. Refrigerate at least 3 hours before serving.
Just before serving, sprinkle the pecans on the top. Gently heat remaining caramel sauce in a small saucepan over low heat until just melted, but not hot. Pour desired amount over the top of the cake.
Serving size: 1/16th of cake
Fat (g): 36
Carbs (g): 7
Fiber (g): 3
Protein (g): 7
Net Carbs (g): 4